Dinner · 60 min · chinese

Lion's Head Meatballs

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground pork
• 1 Napa cabbage
• 1/2 cup Water chestnuts
• 1 Egg
• 3 cups Chicken broth
• 3 tbsp Soy sauce
• 1 tbsp Ginger

Steps

1. Mince the water chestnuts and ginger finely — the crunch keeps the big meatballs light.
2. Mix the pork, water chestnuts, ginger, egg, and a teaspoon of salt gently; overworking makes them dense.
3. With wet hands, form 8 large balls, about the size of a clementine.
4. Brown the meatballs on all sides in a Dutch oven, about 8 minutes.
5. Pour in the broth and soy sauce; it should come halfway up the meatballs.
6. Cover and braise on low 40 minutes, turning once.
7. Tuck wedges of napa cabbage around the meatballs for the last 10 minutes until silky.
8. Serve the meatballs on the wilted cabbage with spoonfuls of broth.

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