Lion's Head Meatballs
From EatingWell: July/August 2007
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.
- 1 cup “lite” coconut milk
- 2 1/2 tablespoons reduced-sodium soy sauce
- 1 tablespoon curry powder
- 1 pound lean ground pork, or beef
- 1/2 cup chopped scallions
- 1/4 cup minced leek, white and pale green part only
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons seeded and minced fresh chile pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 teaspoons extra-virgin olive oil
- 1 medium head Boston or iceberg lettuce
- 1/4 cup chopped fresh basil, or Thai basil
- 1 tablespoon freshly grated lemon zest
- Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
- Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly 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 & Notes
- Make Ahead Tip: Cover and refrigerate the meatball mixture (Step 2) for up to 2 days.
Per meatball: 115 calories; 7 g fat (3 g sat, 1 g mono); 26 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 10 g protein; 1 g fiber; 297 mg sodium; 83 mg potassium.
Nutrition Bonus: Vitamin A (15% daily value).
Exchanges: 1 1/2 lean meat, 1/2 vegetable
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Preparation/ Technique
- July/August 2007