Description
Savory Lion’s Head Meatballs are a classic Chinese comfort food featuring juicy ground pork meatballs infused with aromatic Shaoxing wine, fresh ginger, and soy sauces. These meatballs are browned to perfection in a skillet, then steamed to tender, melt-in-your-mouth bliss. Served hot over steamed rice, this dish offers a perfect balance of flavors and textures including a satisfying crunch from water chestnuts, making it the ultimate comforting meal for any occasion.
Ingredients
Scale
Main Ingredients
- 1 lb Ground Pork (Choose higher fat for a juicy texture.)
- 3 tbsp Shaoxing Wine (or Dry Sherry)
- 2 tbsp Light Soy Sauce (Opt for low-sodium if desired.)
- 1 tbsp Dark Soy Sauce
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Grated Ginger (Fresh)
- 3 stalks Green Onions (Alternatively use shallots)
- 2 tbsp Cornstarch
- 1 cup Water Chestnuts (fresh or canned)
- 1 large Egg
- 1 cup Panko (Japanese Breadcrumbs)
- 1 tbsp Sesame Oil
- 2 tbsp Peanut Oil or Vegetable Oil
Instructions
- Preparation: Gather all the ingredients and get ready to mix your flavorful meatball mixture.
- Combine Seasonings and Pork: In a large bowl, mix ground pork with cold water, Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, and chopped green onions. Stir thoroughly to evenly distribute the flavors throughout the meat.
- Add Binders and Crunch: Incorporate cornstarch, finely chopped water chestnuts, and the egg into the mixture to help bind and add texture. Then, mix in panko breadcrumbs followed by drizzling the sesame oil for aroma and richness.
- Form Meatballs: Scoop about one-third cup of the mixture and roll it into a firm ball using your hands. If the mixture feels too wet, add a bit more panko to maintain shape.
- Brown Meatballs: Heat the peanut or vegetable oil in a skillet over medium heat. Brown the meatballs on all sides until they develop a golden crust, enhancing flavor and texture. Once browned, transfer the meatballs to a plate suitable for steaming.
- Steam Meatballs: Prepare a steamer by filling it with boiling water. Place the meatballs on a steaming rack inside the steamer, cover, and steam for 30 minutes until cooked through and tender.
- Serve: Serve the hot meatballs immediately over steamed rice for a hearty, comforting meal. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use higher fat ground pork for juicier meatballs.
- If Shaoxing wine is unavailable, substitute with dry sherry or dry white wine.
- Adjust salt according to taste and dietary needs; low-sodium soy sauce can be used.
- Panko breadcrumbs can be swapped with regular breadcrumbs but may affect texture.
- Ensure the meatballs are steamed fully for tender results; undercooking will result in a dense texture.
- Leftover meatballs can also be reheated gently either by steaming or microwaving to maintain moisture.
