Lions head meatballs

Celebrate Chinese New Year with classic dishes, like pork mince balls with shredded cabbage.

Recipe «Lions head meatballs» presented in category Recipes / Meat, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author sheff would need: 750g pork mince, 3 shallots, trimmed, thinly sliced, 1 egg white, lightly whisked, 1 1/2 tbsp light soy sauce, 2 tsp caster sugar , 3 tbsp dry sherry, 1 tbsp peanut oil, 2 tbsp cornflour , 1 baby wombok , outer leaves removed, 500ml Massel chicken style liquid stock, 3cm-piece fresh ginger, peeled, thinly sliced, 1 tbsp soy sauce, Steamed rice, to serve.

Ingredients:

• 750g pork mince 
• 3 shallots, trimmed, thinly sliced 
• 1 egg white, lightly whisked 
• 1 1/2 tbsp light soy sauce 
• 2 tsp caster sugar 
• 3 tbsp dry sherry 
• 1 tbsp peanut oil 
• 2 tbsp cornflour 
• 1 baby wombok , outer leaves removed 
• 500ml Massel chicken style liquid stock 
• 3cm-piece fresh ginger, peeled, thinly sliced 
• 1 tbsp soy sauce 
• Steamed rice, to serve 

Instructions

1. Combine the mince, shallot, egg white, light soy sauce, sugar and 1 tablespoon of sherry in a large bowl. Season with salt and pepper. Roll the mixture into 6 balls. Transfer to a plate. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. Heat the oil in a large non-stick frying pan. Spread cornflour over a plate. Gently toss meatballs in the cornflour. Add to pan. Cook, turning occasionally, for 5-6 minutes or until browned. Transfer to a plate.
3. Preheat oven to 160°C. Reserve 6 leaves from the wombok. Shred remaining wombok. Spread the shredded wombok over the base of an ovenproof casserole dish. Place 1 meatball on 1 reserved wombok leaf and transfer to the dish. Repeat with remaining reserved wombok and meatballs. Add the stock, ginger, remaining sherry and soy sauce. Cover and cook for 11/2 hours or until the meatballs are very tender. Serve with rice.