Easy Lion's Head Meatballs

Name: Easy Lion's Head Meatballs
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz ground pork (400 grams); 1/4 cup finely chopped carrot; 1/4 cup finely chopped wood ear mushrooms; 1/2 onion; as needed Napa cabbage,; [Seasonings]; 1 teaspoon salt; 1 teaspoon low-sodium soy sauce; 1/2 teaspoon white pepper; 1 teaspoon rice wine; 1 teaspoon curry powder

凱茜媽咪の廚房 @Kathy_kitchen

A delicious and satisfying dish that's perfect for family meals or even as a party dish. It also makes a great addition to lunchboxes.

凱茜媽咪の廚房 @Kathy_kitchen

A delicious and satisfying dish that's perfect for family meals or even as a party dish. It also makes a great addition to lunchboxes.

Saved

Ingredients

30 minutes

Serves 4 servings

14 ozground pork (400 grams)
1/4 cupfinely chopped carrot
1/4 cupfinely chopped wood ear mushrooms
1/2onion
as neededNapa cabbage,
[Seasonings]
1 teaspoonsalt
1 teaspoonlow-sodium soy sauce
1/2 teaspoonwhite pepper
1 teaspoonrice wine
1 teaspooncurry powder

Saved

Steps

30 minutes

1

Prepare the ingredients: peel and finely chop the carrot, soak and finely chop the wood ear mushrooms, and finely chop the onion.
2

Napa cabbage is essential for Lion's Head meatballs. Wash the leaves thoroughly and cut them into small pieces.
3

Place the ground pork in a zip-top bag. First, mix in the salt from the seasonings (the salt helps the pork develop a sticky texture) and mix well.
4

Add the curry powder, soy sauce, white pepper, and rice wine to the ground pork. Use a food processor to mix until the meat becomes sticky. Then add the chopped onion, carrot, and wood ear mushrooms to the pork and mix. Divide the mixture into 8 curry-flavored meatballs. If you don't have a food processor, mix the pork by hand.
5

Wet your hands and toss each meatball back and forth between your hands until the surface is shiny.
6

Press a small indentation in the center of each meatball, then place them in a skillet over medium-low heat. Cook for about 2 minutes, then flip and cook for another 2 minutes until golden brown. The indentation helps hold sauce and keeps the meatballs juicy, and also helps them cook through more easily.
7

Line a steaming tray with a layer of napa cabbage, place the meatballs on top, then cover the meatballs with more napa cabbage.
8

Add 1 cup of water to the outer pot of an electric rice cooker, place the steaming tray inside, and turn it on. Steam for about 10 minutes.
9

Enjoy this simple, quick, and flavorful traditional dish.
10

[Tip]
* After lining the steaming tray with napa cabbage, you can add some soaked mung bean vermicelli noodles before covering with more cabbage. The noodles will absorb the sweetness of the cabbage and the flavor of the meat, making them extra tasty.