Lion's Head Meatballs

Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy. It is traditionally cooked in a sand clay pot.

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% Daily Values based on a 2,000 calorie diet

Step 1

Wash and trim greens. Cut spinach into strips.

Step 2

Mince the ginger and green onion.

Step 3

In a small bowl, beat the egg.

Step 4

In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce (you’ll add the other to the chicken broth later!), Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly.

Step 5

Add as much cornstarch as needed to make so that the mixture is not too wet, start with 2 tablespoons and then add 1 teaspoon at a time until desired consistency is reached.

Step 6

Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round. Place on nonstick pan or parchment paper.

Step 7

Heat 2 tablespoons oil in an iron skillet

Step 8

When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).

Step 9

In another pan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.

Step 10

Add the meatballs, reduce the heat and simmer, covered, for 10 minutes.

Step 11

Add the spinach to the pot, either arranging on top of the meatballs so that it steams, or placing directly in broth if there is room.

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