Lion's Head Meatballs

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup finely chopped green onions 1/4 cup finely chopped green onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 4 bok choy, leaves separated 4 bok choy, leaves separated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, breadcrumbs, green onions, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into large meatballs, about the size of a tennis ball.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. 4.
   Pour in the chicken broth and water. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the meatballs are cooked through and tender.
5. 5.
   Add the bok choy leaves to the pot and cook for an additional 2 minutes, until wilted.
6. 6.
   Serve the Lion's Head Meatballs in bowls, with the broth and bok choy. Enjoy!

Treat your ingredients with care...

• Ground pork — Ensure that the ground pork has a good balance of fat and lean meat for moist and flavorful meatballs.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice vinegar for a similar flavor profile.
• Bok choy — Make sure to wash the bok choy thoroughly and separate the leaves for even cooking.

Tips & Tricks

• For extra flavor, you can add a splash of oyster sauce or a pinch of Chinese five-spice powder to the meatball mixture.
• To achieve a silky texture, mix the ground pork in one direction only when combining the ingredients.
• If you prefer a thicker broth, you can dissolve a teaspoon of cornstarch in water and add it to the simmering broth.

Serving advice

Serve the Lion's Head Meatballs with steamed white rice or noodles for a complete and satisfying meal. Garnish with additional green onions for a pop of freshness.

Presentation advice

Arrange the meatballs and bok choy in a shallow bowl, with the flavorful broth poured over them. Sprinkle some sesame seeds and finely chopped green onions on top for an appealing presentation.