See Ji Tan - Chinese Lion's Head Meatballs
Hey again!! Welcome to this months Eat the World recipe challenge. This month we are going to the country of China!
This delicious recipe is my favorite kind, simple and complex at the same time. How is that possible you ask? Well, it's a meatball recipe with lots of aromatics, cooked in a broth that is enriched with more aromatics. And cabbage. I love cabbage. It gets tender and delicious cooked with the broth and the meatballs. And those meatballs, they are a conversation on their own! Have you ever had deep fried meatballs? Well you should. They get a delicious and golden exterior while being soft on the inside. They are so delicious I kept my large family sized recipe large, you are going to want leftovers. But if not, feel free to cut the recipe in half.
Check out all the wonderful Chinese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
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- Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs
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- Kitchen Frau: Kung Pao Chicken
- Sneha’s Recipe: Quick Pork Fried Rice
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- Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe
- A Day in the Life on the Farm: Lettuce Wraps
3 lb. ground pork
10 green onions, sliced
1/2 c. flour
2 eggs, well beaten
2 Tbsp. sherry
1 tbsp. ginger paste
2 Tbsp. soy sauce
1 1/2 Tbsp. Sugar
1 Tbsp. Sesame Oil
1 1/2 tsp. salt
1/4 tsp. ground Sichuan peppercorns
1/4 tsp. black peppercorns
4 cloves garlic, minced
32 oz. chicken broth
1 pork bouillon cube
1 Tbsp. ginger paste
2 cloves garlic, smashed
1 tsp. Sichuan peppercorns
1/2 tsp. rice vinegar
2 tsp. mirin
2 Tbsp. soy sauce
1 Napa cabbage
24 oz. oil to fry
Cooked sticky rice, to serve
Simmer together all of the broth ingredients until reduced to 3 cups. Once it is reduced remove from the heat and allow to sit until ready to use.
Start heating the oil for frying in a large skillet. While that is coming to temperature prepare the meatballs.
Combine all the meatball ingredients in a large bowl. Keep mixing in a stirring movement until the meat mixture is smooth. Portion in to twelve large meatballs. Take each portion and compress, and roll, until the meatball is is round and the outside texture is uniform. It won't be smooth, it will be slightly shaggy.
Place half the meatballs in the hot oil. The oil should come most of the way up the meatballs. Fry until browned on the bottom, flip and continue frying. Remove from the oil and keep warm. The meatball won't be cooked in the middle, that's ok. Cook the second batch of the meatballs and set aside.
Drain the hot oil in to a glass jar and set aside.
Take the napa cabbage and cut in half length-wise, though the stem. Cut in half again, and then cut each piece into thinner wedges. Make sure they all go through the root keeping the wedges intact.
Place half the cabbage wedges in the bottom of the pan. Top with the fried meatballs. Tuck the remaining cabbage in around the meatballs. Strain the solids out of the broth and pour over the meatballs, then add an additional half cup of water. Place the lid on the pan and simmer for 25-30 minutes or until the cabbage and meatballs are cooked through.
Serve with cooked rice.
Check out previous Eat the World contribution Skillet Recipes!