Lion's Head Meatballs

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    307
based on 1 ratings

In this traditional Chinese banquet dish, large, juicy pork meatballs are deep-fried before simmering in a deliciously savoury broth packed with ginger, spring onion, soy sauce, and cabbage, for a hearty, warming celebration meal. For best results, use pork with 30% fat content.

recipe updated Dec 26, 2024

Ingredients

  • Ginger icon
    Ginger
    5 g
  • Green onion icon
    Green onion
    2
  • Water chestnuts icon
    Water chestnuts
    80 g
  • Napa cabbage icon
    Napa cabbage
    8
  • Ginger icon
    Ginger
    20 g
  • Green onion icon
    Green onion
    2
  • Ground pork icon
    Ground pork
    500 g
  • Light soy sauce icon
    Light soy sauce
    2 tablespoons
  • Oyster sauce icon
    Oyster sauce
    1 tablespoon
  • Shaoxing rice wine icon
    Shaoxing rice wine
    2 tablespoons
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • White pepper icon
    White pepper
    ½ teaspoon
  • Cornstarch icon
    Cornstarch
    1 tablespoon
  • Water icon
    Water
    1.25 kg
  • Egg icon
    Egg
    1
  • Vegetable oil icon
    Vegetable oil
    as needed
  • Dark soy sauce icon
    Dark soy sauce
    2 tablespoons
  • White pepper icon
    White pepper
    1 dash

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Large saucepan
  • kCook icon Baking tray - large
  • kCook icon Heatproof bowl

Step preview

  1. Making the meatballs:
  2. Line a large baking tray with parchment paper
  3. Fit the K-Beater
  4. Add the ingredients into the appliance bowl
  5. Mix until well combined and sticky - 4 minutes, speed 1
  6. Then add the next ingredient
  7. Mix – 1 minute, speed 1
  8. Form the mixture into six equally sized balls and place on the baking tray
  9. Fill a large, heavy-based saucepan with oil, no more than 1/3 full
  10. Heat until the oil reaches 180ºC – medium-high heat
  11. Working in batches, add some meatballs into the pan
  12. Fry until golden brown all over – 2 minutes, medium-high heat
  13. Transfer the meatballs into a heatproof bowl
  14. Repeat the same frying process with the remaining meatballs
  15. Clean the appliance bowl
  16. Add cabbage leaves to the bottom of the appliance bowl and place the meatballs on top
  17. Then add the ingredients and fit the splashguard
  18. Cook - 20 minutes, 102ºC, speed off
  19. Remove the splashguard and add one meatball to each serving bowl
  20. Ladle the soup over the meatballs
  21. Serve
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