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A plate with three large Lion's Head Meatballs served on stir-fried cabbage set on a Chinese placemat.

Lion's Head Meatballs

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. Lion's Head Meatballs is one of those recipes. The giant meatballs represent a lion's head while the shredded cabbage represents its' mane.
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Course: Main Course
Cuisine: asian
Keyword: Lion's Head Meatballs
Servings: 4 people
Author: Cinde Little

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.