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Lion's Head Meatballs

July/August 2007

Your rating: None Average: 4 (24 votes)

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.



READER'S COMMENT:
"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! "
Lion's Head Meatballs Recipe

5 Reviews for Lion's Head Meatballs

10/20/2013
Anonymous

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.

nice garnish
Comments
02/24/2011
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.

easy and great tasting
Comments
11/19/2010
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.

Comments
03/29/2010
Anonymous

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!

Comments
10/24/2009

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.

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