Lion Head Meatballs

Tasty beef meatballs cooked in vegetable stock with Chinese cabbage and mushrooms. Serve with sticky white rice.

Easy Chinese Dinner Beef Meatballs

Estimated Nutrition

Calories

546.3

kcal / serving

2185.2 kcal total

Carbs

18.2g

per serving

72.8 g total

Fat

39.2g

per serving

156.8 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

mixed with 2 tbsp cold water

CondimentsSauces

tbsp

Light Soy Sauce

tbsp

Light Soy Sauce

Dairy

piece

Egg

free-range, beaten

Liquids

tbsp

Shaoxing Rice Wine

or dry sherry

750

Vegetable Stock

Meat

500

Beef Mince

NutsSeeds

piece

Garlic

cloves, finely chopped

pinch

Sea Salt

OilsFats

tbsp

Sesame Oil

toasted

100

Groundnut Oil

dash

Sesame Oil

Vegetables

tbsp

Ginger

fresh root, grated

piece

Spring Onion

finely chopped

300

Chinese Leaf

quartered lengthways

piece

Chinese Mushrooms

dried, soaked and drained

Method

Combine all meatball ingredients in a large bowl and stir well.

Mould the mixture into 12 balls slightly larger than golf balls using damp hands.

Heat groundnut oil in a deep pan and fry meatballs for 5 minutes until golden-brown.

Drain all but 30ml of oil and add stock, cabbage, mushrooms, and soy sauce.

Bring to a boil then cover and simmer gently for 15 minutes.

Stir in cornflour paste if the sauce needs thickening.

Season to taste and garnish with spring onions and sesame oil before serving.