Lion's Head Meatballs Recipe

 

Lion's Head Meatballs with Beer Braised Cabbage: A Sino-German Fusion

This recipe combines the comforting flavours of German braised cabbage with the iconic Lion's Head Meatballs of Chinese cuisine. Juicy and flavourful meatballs simmer in a rich beer and vegetable broth alongside tender cabbage, creating a hearty and satisfying dish that celebrates both cultures.

Ingredients:

For the Meatballs:

• 500g ground pork
• 1/2 cup chopped onion
• 1/4 cup chopped water chestnuts
• 1 large egg, beaten
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground five-spice powder (optional)
• 1 tablespoon cornstarch
• Vegetable oil for frying

For the Braised Cabbage:

• 1 head of green cabbage, cored and cut into wedges
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 carrot, peeled and julienned
• 1 celery stalk, sliced
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 bay leaf
• 4 whole black peppercorns
• 1 bottle (330ml) German lager beer
• 1 cup chicken broth
• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Meatballs:

• In a large bowl, combine the ground pork, chopped onion, water chestnuts, beaten egg, Shaoxing wine, soy sauce, ginger, white pepper, five-spice powder (if using), and cornstarch. Mix well until everything is evenly combined.
• Form the mixture into uniform meatballs, about 1.5-2 inches in diameter.
• Heat enough vegetable oil in a large skillet or wok over medium heat. Carefully add the meatballs and fry them until golden brown on all sides.

2. Braise the Cabbage:

• Remove the meatballs from the pan and set them aside.
• In the same pan, add a little more oil if needed. Sauté the sliced onion and garlic until softened.
• Add the julienned carrot and celery, and cook for an additional minute.
• Stir in the brown sugar, soy sauce, bay leaf, and black peppercorns.
• Add the chopped green cabbage wedges and toss to coat them in the seasonings.

3. Simmering and Flavour Building:

• Pour in the German lager beer and chicken broth. Bring the liquid to a simmer.
• Gently nestle the fried meatballs back into the pan, ensuring they are submerged in the braising liquid.
• Cover the pan and simmer for 30-40 minutes, or until the cabbage is tender and the meatballs are cooked through.

4. Finishing Touches:

• Once cooked, remove the bay leaf and peppercorns.
• Taste the braising liquid and adjust seasonings with salt and pepper as needed.

5. Serve and Enjoy:

• Serve the Lion's Head Meatballs hot over a bed of braised cabbage. Spoon the flavourful broth over the top.

Nutrition Information:

(Approximate values per serving)

• Calories: 550-600
• Fat: 30-35g
• Protein: 35-40g
• Carbohydrates: 30-35g

Please note: This is a general estimate, and the actual nutritional content will vary depending on the specific ingredients and portion sizes used.

Tips:

• Soak the Water Chestnuts: Soaking the water chestnuts for 15 minutes before chopping helps to soften their texture.
• Substitute Shaoxing Wine: If you don't have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.
• Adjust Spice Level: The white pepper adds a subtle warmth. Adjust the amount to your preference.
• Beer Selection: Choose a German lager beer with a slightly malty flavour that will complement the other ingredients.
• Leftovers: Lion's Head Meatballs with Braised Cabbage can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through.

This recipe offers a delicious fusion of German and Chinese flavours. With juicy meatballs nestled in a flavourful beer and vegetable broth, this dish is sure to become a new family favourite!