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.
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.
5 Reviews for Lion's Head Meatballs
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.
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.
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!