As soon as I started cooking gluten free I set up my pantry with all the Asian ingredients and sauces I needed to make my favourite recipes. Then making my Lion's Head Meatballs gluten free was easy. This is your sign to get organized to make your favourite Asian dishes.
The giant meatballs represent a lion's head while the shredded cabbage represents its' mane. In southern China this dish is served family style, everyone scoops off a portion of the meatball along with some sauce and cabbage. I serve my Chinese onion bread with this recipe. If I'm having friends and celebrating Chinese New Year I add this fusion recipe for green salad with Asian dressing, with the final touch of deep fried noodles. I
🥢 Ingredients
Don't be deterred by a long list of ingredients. They're just meatballs and once you've made them a few times it gets faster. In my house we always think they're worth the effort. If you're not set up for Asian cooking check out this post, gluten free Asian Pantry.
- Ground pork
- Dried black Chinese mushrooms (shiitake) - Keep these in your pantry and use in a simple ichiban-style soup or everyday vegetable stir fry.
- Water chestnuts - I keep one can in my pantry all winter.
- Gluten free chicken stock - A pantry staple and brands change so often I stick to the ones with a gluten free certification symbol.
- Dry sherry - A staple in my pantry
- Gluten free soy sauce
- Gluten free oyster sauce - Look for Lee Kum Kee brand with the green label.
- Green cabbage
- Sesame oil - Used for seasoning and worth it.
See recipe card for complete ingredient list and exact amounts.
⛩ Substitutions
With too may substitutions you don't get the taste of the original recipe. At the same time you might have more dietary restrictions or you don't want to stock a certain item. Here are some suggestions.
Dried Chinese mushrooms (shiitake) - Substitute these with fresh button mushrooms or another dried mushroom.
Water chestnuts - There is no substitute for crunchy water chestnuts. In a pinch I'd try finely chopped celery or simply omit them.
Dry sherry - This is the substitute for Chinese cooking wine. It's easy to find at a liquor store, I buy W&H Dry Sack sherry. Substitute with additional chicken stock if you have to.
Gluten free oyster sauce - Although hoisin sauce has a different taste I use it when I'm out of oyster sauce. Panda Brand Oyster Sauce with the green label made by Lee Kum Kee is gluten free.
For an everyday dinner I make smaller sized meatballs because they're easier to cook as well as portion into a second meal. Let me know in the comments below if you tried this recipe and made the giant size lion's head meatballs.
Lion's Head Meatballs (gluten free)
Ingredients
- 1 lb ground pork
- 6 dried black Chinese mushrooms (shiitake)
- 3 green onions, finely chopped
- 6 water chestnuts, finely chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon finely minced ginger
- 1 tablespoon cornstarch (plus more for dusting meatballs)
- 2 tablespoon dry sherry
- 1 tablespoon gluten free soy sauce
- 1 tablespoon gluten free oyster sauce
- ½ teaspoon sugar
- ¼ teaspoon pepper
CABBAGE & COOKING
- 4 tablespoon vegetable oil
- 6 cups shredded green cabbage
SAUCE
- 1½ cups gluten free chicken stock
- ¼ cup dry sherry
- 2 tablespoon gluten free oyster sauce
- 1 tablespoon gluten free soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon pepper
FINISHING
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
MEATBALLS
- Pour boiling water over dried mushrooms to cover, let soak 20 minutes to soften. Squeeze liquid out of mushrooms, cut out stems and discard. Finely chop mushroom caps.
- In a large bowl combine mushrooms, green onions, water chestnuts, garlic, ginger, cornstarch, dry sherry, soy sauce, oyster sauce, sugar and pepper.
- Add ground pork and gently mix until combined. Form mixture into 3 giant meatballs or smaller ones if you prefer. Refrigerate until ready to use.
SAUCE
- Combine all sauce ingredients in a 2-cup pyrex measuring cup.
- In a small dish whisk 2 tablespoon cornstarch with 2 tablespoon water. Set aside.
COOKING
- Sprinkle a few spoonfuls of cornstarch over the meatballs. Gently toss the meatballs between your hands until they are lightly coated with cornstarch.
- Heat a large pan over high heat. When hot add 2 tablespoon oil. When the oil is hot add the meatballs. Cook until nicely browned gently turning them as they brown, about 8 minutes.
- Transfer meatballs to a saucepan and place over medium-high heat. Pour sauce on top and bring to a boil. Reduce heat, cover and simmer 20 minutes.
- Add cornstarch mixture to the hot sauce stirring until thickened, 1-2 minutes.
CABBAGE & SERVING
- Just before the meatballs are done cook the cabbage.
- Heat 2 tablespoon oil in saute pan over medium-high heat. Add cabbage and stir-fry 3-5 minutes until slightly wilted.
- Spread cabbage on a serving platter. Place meatballs on top of cabbage.
- Pour some sauce over meatballs and serve remainder on the side.
Nutrition
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