Meatballs in Broth

Name: Meatballs in Broth (Lion’s Head)
Prep time: 3 h
Total time: 3 h
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 2 pounds boneless pork shoulder (butt or picnic), coarsely ground in a food processor or meat grinder; 2 pounds boneless pork shoulder (butt or picnic), coarsely ground in a food processor or meat grinder; 2 pounds boneless pork shoulder (butt or picnic), coarsely ground in a food processor or meat grinder; 1 scallion, trimmed and minced; One 1-inch piece fresh ginger, peeled and minced; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon Shaoxing wine or dry sherry; 2 teaspoons sugar; 1 teaspoon white pepper; 2 egg whites; 2 tablespoons corn, grapeseed, or other neutral oil; 1 tablespoon dark sesame oil, or to taste; 1 quart beef or chicken stock, preferably homemade; 1 quart beef or chicken stock, preferably homemade; Salt to taste; ½ pound Napa cabbage, cut into 2-inch pieces; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil

Lion’s Head

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
3 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

These Chinese meatballs are so named because of their large size. When served in the center of cabbage leaves, the dish resembles a lion’s head and mane; or at least that’s what they say. In any case it is an unusual, delicious dish that’s easy to make.

Ingredients

2 pounds boneless pork shoulder (butt or picnic), coarsely ground in a food processor or meat grinder
1 scallion, trimmed and minced

Asia
China
Soup

Method

Mix the first 8 ingredients together, just until combined, using your hands or a wooden spoon. Set aside.
Heat the oil in a large casserole over medium-high heat. Add the cabbage and stir-fry until softened, about 5 minutes, seasoning with salt. Add the stock and bring to a steady simmer.
With wet hands, form 4 meatballs with the pork mixture; handle