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Lion Head Meatballs

Makes 12.

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  • For the meatballs


  • 1.

    Put all the ingredients for the meatballs into a large bowl and stir to combine, stirring in the same direction.

  • 2.

    Using wetted hands, take a large mound of the minced meat mixture and mould into a ball a little larger than a golf ball. Place on a plate and repeat with the remaining mixture.

  • 3.

    Pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4–5 minutes until browned.

  • 4.

    Pour all but 2 tablespoons of oil out into a heatproof bowl. Add the stock to the pan. Arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Add the blended cornflour, if using, and stir until thickened.

  • 5.

    Take off the heat, season to taste with salt and pepper and sprinkle with the spring onions. Transfer to a serving dish and serve immediately.

  • 6.

    Steamed or glutinous rice is a perfect accompaniment to this dish.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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    » Top Wine Matches For This Recipe

    Andrew Graham

    Cabernet Sauvignon, Grenache and Other Reds are the best wines to pair with Lion Head Meatballs.


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    Posted by BobbybeReport
    Just tried it! Fatastical good!!!