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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Lion’s Head Meatballs

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These succulent, juicy meatballs are melt-in-mouth yum, and it’s all thanks to the steaming action. I love to serve these as a shared appetiser when entertaining my nearest and dearest.

WATCH THIS RECIPE

LION’S HEAD MEATBALLS

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

Makes about 20

Ingredients

400g (14 oz) beef mince

150g (5 oz) pork mince

2 tbsp finely chopped ginger

2 garlic cloves, finely grated

¼ cup finely chopped coriander, plus extra to serve

2 tbsp soy sauce

2 tbsp Chinese Shaoxing cooking wine

2 tbsp beef stock

1 egg

1 tsp sea salt

1 tsp sugar

Steps

Mix the beef and pork mince vigorously. Take small handfuls of the mixture and slap them against the side of the bowl. Then add the remaining ingredients and mix well.

Take 2 heaped tablespoons of the mixture and roll it into a meatball shape. Repeat until the mixture is finished. Place the meatballs onto a large plate that will fit inside a large deep-sided pan with a lid. You might need to do two plates and steam them one after the other if your meatballs won’t all fit on the one plate.

Fill the pan halfway full with water and set it over high heat. Use a large piece of foil to form a coil that is just higher than the water level. When the water starts to steam, place the plate onto top of the foil trivet. Cover with a lid and steam for 8-10 minutes or until the meatballs are cooked through. Garnish with extra coriander leaves and serve.

Note Icon

Notes:

– You can serve this as a shared starter or part of a Chinese banquet-style dinner.

– To test if the meatballs are cooked, insert a metal skewer into the centre of a meatball for a couple of seconds and then touch it to your top lip. If the skewer is warm, the meatball is cooked through.

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