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
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Total Time
- 45 minutes or less
- 8 or more
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, meat
- Ease of Preparation
- July/August 2007