Lion Head Meatballs

First made for Kai Ming’s Chinese New Year Party 2007

*Note this is not mom’s recipe*

Yields 10 large meatballs

• 2 lb ground pork
• 2 TBSP soaked dried shrimp, minced
• 1 can coarsely chopped water chestnuts
• 2 green onions chopped
• 6 cloves garlic, minced
• 3 TBSP minced ginger
• 2 eggs, beaten
• 2 TBSP cornstarch
• 3 TB2P soy sauce
• 1 tsp sugar
• salt/pepper
• flour for dredging
• sesame oil for finishing
• napa cabbage cut into large pieces to trade the meatballs
• chicken broth, enough to cover the meatballs halfway up

1. Gently combine the pork, shrimp, water chestnuts, green onions,4 cloves garlic, 2 TBSP ginger,eggs, cornstarch, soy sauce.   Form into loose balls
2. Dredge in flour and brown on all sides
3. Lay the cabbage down in 2 layers, then place the meatballs on top
4. Add the chicken broth and drizzle on the sesame oil and a little extra soy sauce for color.  Add additional 2 cloves minced garlic and 2 tsp minced ginger into the broth
5. Bake at 350 degrees, basting occasionally till meatballs are cooked (~45 minutes)
6. Transfer to stovetop and reduce sauce till thickened