Lions Head Meatballs

People throw out the term “melt-in-your-mouth” pretty casually, but these meatballs really are. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion’s mane.

Step: 1

Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.

Step: 2

Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.

Step: 3

Form mixture into 6 large meatballs with wet hands.

Step: 4

Set an oven rack about 8 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.

Step: 5

Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.

Step: 6

Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.

Step: 7

Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.

Step: 8

Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.

Step: 9

Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.

Per Serving: 315 calories; protein 20.6g; carbohydrates 18.5g; fat 18.1g; cholesterol 82.1mg; sodium 1607.8mg.

Prepare your meal in advance can be best to feel enjoyable that you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include all of it from your tools and utensils to your ingredients . Be sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right dishes menu . This includes everything from pots, pans, bowls and tools that needed to those core of items that are easy to forget, such as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a likely for any home chef.