Lion's Head Meatballs
Aug 2, 2023 13:21:59 GMT -5
Post by Honoria on Aug 2, 2023 13:21:59 GMT -5
Lion's Head Meatballs
Serves 4
18m prep time
20m cook time
INGREDIENTS
2 lbs ground pork
⅓ cup soy sauce, divided
1 scallion finely sliced, divided
2 teaspoons ginger, finely diced and divided
2 teaspoons granulated sugar
4 tablespoons cornstarch
1 teaspoon ground cumin
3/4 teaspoon baking soda
2 large eggs, lightly beaten
4 tablespoons sesame oil
4 cups chicken stock
4 teaspoons mirin
½ napa cabbage, cut into chunks
2 packets of ramen noodles
Kosher salt and freshly ground black pepper to taste
PREPARATION
In a large mixing bowl, combine ground pork with 6 tablespoons of soy sauce, 1/2 sliced scallion, 1 teaspoon of diced ginger, sugar, cornstarch, cumin, baking soda, and eggs. Season with salt and pepper, and mix thoroughly to distribute ingredients.
Divide mixture into 10 parts about ½ cup in size or 3 inches in diameter, rolling each portion into a ball, set aside on a large plate or a cutting board lined with plastic wrap.
In a large skillet, heat sesame oil and sear meatballs (you might have to sear meatballs in batches depending on your skillet size) until browned on the outside.
Once seared, add all of the meatballs back into the skillet. Add in the remaining 1 teaspoon of ginger and the remaining 6 tablespoons of soy sauce along with the chicken stock, mirin, and cabbage.
Bring to a boil, reduce to a simmer, covering with a lid, cooking until meatballs are cooked through and cabbage is tender, about 15 to 20 minutes. Season with salt and pepper as needed.
Remove meatballs and add in ramen noodles, mixing to combine with the broth, about 2 to 3 minutes. Once cooked, add meatballs back in. Garnish with reserved scallions and enjoy.
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Serves 4
18m prep time
20m cook time
INGREDIENTS
2 lbs ground pork
⅓ cup soy sauce, divided
1 scallion finely sliced, divided
2 teaspoons ginger, finely diced and divided
2 teaspoons granulated sugar
4 tablespoons cornstarch
1 teaspoon ground cumin
3/4 teaspoon baking soda
2 large eggs, lightly beaten
4 tablespoons sesame oil
4 cups chicken stock
4 teaspoons mirin
½ napa cabbage, cut into chunks
2 packets of ramen noodles
Kosher salt and freshly ground black pepper to taste
PREPARATION
In a large mixing bowl, combine ground pork with 6 tablespoons of soy sauce, 1/2 sliced scallion, 1 teaspoon of diced ginger, sugar, cornstarch, cumin, baking soda, and eggs. Season with salt and pepper, and mix thoroughly to distribute ingredients.
Divide mixture into 10 parts about ½ cup in size or 3 inches in diameter, rolling each portion into a ball, set aside on a large plate or a cutting board lined with plastic wrap.
In a large skillet, heat sesame oil and sear meatballs (you might have to sear meatballs in batches depending on your skillet size) until browned on the outside.
Once seared, add all of the meatballs back into the skillet. Add in the remaining 1 teaspoon of ginger and the remaining 6 tablespoons of soy sauce along with the chicken stock, mirin, and cabbage.
Bring to a boil, reduce to a simmer, covering with a lid, cooking until meatballs are cooked through and cabbage is tender, about 15 to 20 minutes. Season with salt and pepper as needed.
Remove meatballs and add in ramen noodles, mixing to combine with the broth, about 2 to 3 minutes. Once cooked, add meatballs back in. Garnish with reserved scallions and enjoy.
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