Lionhead Meatballs
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) ⓘ
Instructions
- Put all ingredients for the meatballs into a large bowl and stir to combine, stirring in the same direction.
- 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.
- Pour the groundnut oil into a large deep pan and heat over high heat.
- 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.
- Pour all but 2 T of oil into a heatproof bowl. Add the water or stock to the pan.
- Arrange the slices of chinese cabbage around the meatballs, curving them around the sides of the pan lengthways.
- Add mushrooms and soy sauce and bring to a boil.
- Cover the pan, reduce the heat and cook gently for 15 minutes.
- Add the blended cornflour and stir until thickened.
- Take off the heat, season to taste with salt and pepper and sprinkle with the spring onions.
- Transfer to a serving dish and serve immediately with steamed rice.
Nutrition & Diet Analysis (per serving)
882
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).