Lion’s head meatballs

Preparation info

  • Serves


    • Difficulty


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By Terry Durack

Published 2002

  • About

The extremely romantic name suggests that these giant, moist meatballs, when surrounded by a ‘mane’ of cabbage and noodles, look just like lions’ heads. Yeah, right. The soft, light, almost moussey meatballs are traditionally made by repeatedly bashing the meat against the side of the bowl to break down its structure, but you can whiz it in the food processor instead for a similar result. A hint: for Chinese cooking, minced pork from an Asian butcher is always preferable to that from a non-