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
Instructions
Lion's Head Meatballs
- Preheat oven to 390°F.
- Mash the tofu.
- Put all the ingredients for the meatballs into a stand mixer and start mixing.
- Stop when the ingredients combine well together and become slightly sticky.
- Take the meat and threw it on the counter top to make the meat stick well together.
- Make into meatballs and place onto a cooking sheet. (Will result in about 6-10 meatballs, depending on the size.)
- Bake at 390°F for 20 minutes or until outside of meatballs are golden brown.
Lion's Head Meatball Stew
- Heat oil on medium heat in a cast iron pot or Dutch oven. Stir fry the scallion and ginger.
- Add in the cooking wine, oyster sauce, and soy sauce.
- Add in the white sections of the napa cabbage and stir fry for one minute.
- Pour in the water, and then add in the sugar and white pepper powder. Bring to a boil and then turn off the heat.
- Add the meatballs to the stew.
- Add the green sections of the napa cabbage, covering the meatballs.
- Bring back to a boil. Once boiling, bring to a simmer and cook for 30 minutes.
- Add salt to taste and serve.
Share on Pinterest!Pin at @Butcher_Box!