Lionhead Meatballs Recipe

Name: Lionhead Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: For the meatballs; 1 lb ground beef; 4 garlic cloves, finely chopped; 2 tablespoons grated fresh gingerroot; 2 spring onions, finely chopped; 1/2 teaspoon sea salt; 1 tablespoon shaoxing rice wine (or more, to taste) or 1 tablespoon dry sherry (or more, to taste); 2 tablespoons light soy sauce; 1 tablespoon toasted sesame oil; 1 free-range egg, beaten; 1 tablespoon cornflour; 1 pinch white pepper; For the Finished Dish; 3 1/2 fluid ounces peanut oil; 1 1/4 pints vegetable stock; 11 ounces Chinese cabbage, leaves quartered lengthways; 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced); 1 tablespoon light soy sauce; 1 tablespoon cornflour, mixed with; 2 tablespoons cold water (optional); sea salt; white pepper; 2 large spring onions, sliced; 1 dash sesame oil (optional)

Servings: persons

For the meatballs
1 lb ground beef
4 garlic cloves, finely chopped
2 tablespoons grated fresh gingerroot
2 spring onions, finely chopped
1/2 teaspoon sea salt
1 tablespoon shaoxing rice wine (or more, to taste) or 1 tablespoon dry sherry (or more, to taste)
2 tablespoons light soy sauce
1 tablespoon toasted sesame oil
1 free-range egg, beaten
1 tablespoon cornflour
1 pinch white pepper
For the Finished Dish
3 1/2 fluid ounces peanut oil
1 1/4 pints vegetable stock
11 ounces Chinese cabbage, leaves quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tablespoon light soy sauce
1 tablespoon cornflour, mixed with
2 tablespoons cold water (optional)
sea salt
white pepper
2 large spring onions, sliced
1 dash sesame oil (optional)

1
Put all ingredients for the meatballs into a large bowl and stir to combine, stirring in the same direction.
2
Using wetted hands, take a large mound of the minced meat mixture and mould into a ball a little larger than a golf ball. Place on a plate and repeat with remaining mixture.
3
Pour the groundnut oil into a large deep pan and heat over high heat.
4
Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs Cook for 4 - 5 minutes until browned.
5
Pour all but 2 T of oil into a heatproof bowl. Add the water or stock to the pan.
6
Arrange the slices of chinese cabbage around the meatballs, curving them around the sides of the pan lengthways.
7
Add mushrooms and soy sauce and bring to a boil.
8
Cover the pan, reduce the heat and cook gently for 15 minutes.
9
Add the blended cornflour and stir until thickened.
10
Take off the heat, season to taste with salt and pepper and sprinkle with the spring onions.
11
Transfer to a serving dish and serve immediately with steamed rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the meatballs, 1 lb ground beef, 4 garlic cloves, finely chopped, 2 tablespoons grated fresh gingerroot, and more.

Yes, Lionhead Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lionhead Meatballs

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