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ButcherBox Member Recipe: Lion’s Head Meatballs

Mindy C.

Mindy C.

April 4, 2022
lions head meatballs
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1 hr 5 min

Total

Protein icon

Pork

Protein

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Ingredients

For the Meatballs:

  • 1 pound ButcherBox ground pork

  • ½ pound medium-firm tofu

  • 1 tablespoon soy sauce

  • 1 tablespoon oyster sauce

  • ½ teaspoon salt

  • 2 tablespoons cooking wine

  • 1 teaspoon sugar

  • 1 teaspoon ground white pepper

  • 1 egg

  • 2 tablespoons potato starch

  • 1 tablespoon sesame oil

  • 1 scallion

    chopped

  • 5 grams minced ginger

  • 50 grams water

For the Stew:

  • 2 scallions

    cut into 5cm pieces

  • 10 grams ginger

    cut

  • ½ a napa cabbage

    separate the white and green sections2

  • 2 tablespoons cooking wine

  • 1 tablespoon oyster sauce

  • 2 tablespoons soy sauce

  • ½ cup water or soup stock

  • ½ tablespoon sugar

  • ½ teaspoon ground white pepper

Step By Step

Instructions

Lion's Head Meatballs

1
Preheat oven to 390°F.
2
Mash the tofu.
3
Put all the ingredients for the meatballs into a stand mixer and start mixing.
4
Stop when the ingredients combine well together and become slightly sticky.
5
Take the meat and threw it on the counter top to make the meat stick well together.
6
Make into meatballs and place onto a cooking sheet. (Will result in about 6-10 meatballs, depending on the size.)
7
Bake at 390°F for 20 minutes or until outside of meatballs are golden brown.

Lion's Head Meatball Stew

1
Heat oil on medium heat in a cast iron pot or Dutch oven. Stir fry the scallion and ginger.
2
Add in the cooking wine, oyster sauce, and soy sauce.
3
Add in the white sections of the napa cabbage and stir fry for one minute.
4
Pour in the water, and then add in the sugar and white pepper powder. Bring to a boil and then turn off the heat.
5
Add the meatballs to the stew.
6
Add the green sections of the napa cabbage, covering the meatballs.
7
Bring back to a boil. Once boiling, bring to a simmer and cook for 30 minutes.
8
Add salt to taste and serve.

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