This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In Chongqing, it will be hot and spicy. And in Wuhan…well, it will depend on the season and the mood of the chef.

Ying Chang Compestine
Source: EatingWell Magazine, July/August 2007

Gallery

Recipe Summary

total:
45 mins
Servings:
1
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.

    Advertisement
  • Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.

  • Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.

  • Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.

  • Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

Tips

Make Ahead Tip: Cover and refrigerate the meatball mixture (Step 2) for up to 2 days.

Nutrition Facts

116 calories; protein 10.1g 20% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 3% DV; sugars 0.4g; fat 6.5g 10% DV; saturated fat 2.6g 13% DV; cholesterol 26.3mg 9% DV; vitamin a iu 687.2IU 14% DV; vitamin c 3.3mg 5% DV; folate 17.8mcg 5% DV; calcium 23mg 2% DV; iron 0.9mg 5% DV; magnesium 13.7mg 5% DV; potassium 168.8mg 5% DV; sodium 296.8mg 12% DV; thiaminmg 2% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/21/2013
This dish look like normal Western meatball that you have seen from the store and it doesn't look like the real original Lion's head from China. I cooked my Lion's head and mine look much better than yours. Pros: nice garnish Cons: Look like normal meatball Read More
Rating: 5 stars
10/30/2011
This is a staple with my boyfriend and I. I usually use half ground turkey and half ground pork to lower the fat content. The flavor is wonderful and its very easy to make. Read More
Rating: 5 stars
10/30/2011
Just made for the first time after keeping the recipe for quite a while; excellent flavor! 1/2 pork 1/2 chicken was my choice. Very easy and worked well to finish cooking in a crock pot at work for a group lunch. No leftovers! Read More
Advertisement
Rating: 5 stars
10/29/2011
I want to dive right in and chow down! I love this photo! I want to dive right in and chow down on these meatballs. The best part of them is the curry-coconut sauce that goes with them. You'll want to eat it straight by the spoonful. Read More
Rating: 5 stars
10/29/2011
excellent I used ground beef (grass fed) doubled the amount of ginger and scallions and everyone liked it. I wonder if it would be ok if the cornstarch was eliminated. Pros: easy and great tasting Read More