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So... What if I ate the whole
recipe at once?


CALORIES:
PROTEIN:
FAT:
CARBS:
FIBER:
SUGARS:
SODIUM:
4676.86
339.28
315.78
80.875
10.98
34.55
6101.4

INGREDIENTS

  • 16 OZ
    Ground Pork

  • 6 TSP
    White Sugar

  • 1 TSP
    Table Salt

  • 0.5 FL OZ
    Sake

  • 2 TBSP
    Light Soy Sauce

  • 1 TABLESPOON
    Sesame Oil

  • 3 STALK
    Green Onions

  • 3 CLOVE
    Garlic, raw

  • 1 TSP
    Ginger root, raw

  • 3 LARGE
    Egg, whole, raw, fresh

  • 0.25 CUP
    Corn Starch

  • 1 HEAD
    Bok Choy (Chunked)

PORK - CHINA

LIONS HEAD MEATBALLS

Description

These giant meatballs are delicious, filling, and super easy to make. If you make this recipe you could have a couple every meal for the rest of the week im sure!

Instructions

1) Into a large mixing bowl combine the pork, sugar, salt, sake, soy sauce, oil, chopped green onions, minced ginger, and minced garlic.
2) Once well combined (I like to squish it in my hands at this stage to get it well combined!) , make a little well in the center and crack your eggs into it.
3) Beat the eggs in the well , then stir everything together clockwise with a fork, or chopsticks. ALWAYS stir clockwise from now on.
4) Once this is well combined add your corn starch and continue stirring CLOCKWISE until you see strings start to form. This is important!
5) Once everything is very well mixed, pick up as much of the mixture as you can and throw it down hard into the mixing bowl there's a term for this technique, which i dont remember what it is but trust me its important for springy meatballs!
6) heat about a CM of oil in a flat bottom pan and scoop about quarter cup size meatballs into the hot oil. You want to sear the outside , flip, sear the other side, but NOT cook them through.
7) Finally chop up your bok choy, throw it in a wok (with about a cup of water), lay the meatballs on top, cover the wok, and steam them for about a half hour to 45 minutes.

I love to have these with green onion pancakes! (Recipe Coming soon!)