LION’S HEAD MEATBALLS

LION’S HEAD MEATBALLS

I have a very easy tasty Asian inspired  meal for you Galley Peeps.  Pork meatballs so full of flavour and tender cooked on a bed of greens in my Omnia stove top oven but you could easily make in a covered wok or baking dish.

The mix

Don’t be thrown off by how ‘soupy’ the meat mixture is.  It came together very well once browned on each side and produced such juicy  results.

Head of the lion

If you wish, substitute Chinese cabbage roughly chopped for the bok choy but I liked how the bok choy fit so well around the Omnia pan.

The mane

These are called Lion’s Head meatballs because the bok choy is supposed to look like a scraggly lion’s mane.  If true, I’ve failed in my presentation.  But what I can guarantee is that you will love these little beasty heads, so tender and packed with flavour.

Lion’s head with mane

If you wish to add more substance to your meal serve this on a bed of steamed jasmine rice sprinkled with a splash of soya sauce or Bragg soya seasoning.

LION'S HEAD MEATBALLS
 
Author:
Serves: 4 servings.
Ingredients
  • 1 pound ground pork
  • 1 can water chestnuts, drained and minced
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon mirin, or sake
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, chopped finely
  • 1 teaspoon minced ginger
  • 2 to 3 cloves of garlic, minced
  • 3 large eggs, beaten (2 if you want firmer meatballs)
  • ¼ cup cornstarch
  • 2-3 tbsp cooking oil
  • 1 package of baby bok choy, stems trimmed but kept intact
  • 2-3 tbsp water, vegetable or chicken broth
  • Chopped green onion to garnish.
Instructions
  1. Mix all ingredients together except for cooking oil, bok choy and water.
  2. In heavy saucepan heat cooking oil.
  3. Scoop mounds (about ¼ cup each) of meat mixture into the simmering oi.
  4. Flip when browned on one side.
  5. Brown on second side but it's not necessary to cook all the way through.
  6. You may have to cook in two batches.
  7. Line bottom of Omnia cooking pan with bok choy.
  8. Place meatballs on top of the bok choy.
  9. Drizzle broth or water and any remaining juices from the saucepan over all.
  10. Heat base plate for 5 minutes on high.
  11. Place covered Omnia cooking pan on base plate and continue to cook on high for another five minutes.
  12. Reduce heat to medium low and continue to cook for about 15-20 minutes or until the bok choy is wilted.
  13. Arrange bok choy on serving plates, top with meatballs and garnish with green onion.

 

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