Why are they called lions head meatballs?

The name "lion's head", derives from the shape of the meatball which is supposed to resemble the head of the Chinese guardian lion , specifically. The dish originated in Yangzhou and Zhenjiang, to a lesser degree, Huai'an, while the plain variety is more common in Yangzhou and the red variety more common in Zhenjiang.

What is the texture of a meatball?

The perfectly cooked meatball's texture should be smooth, light, and bouncy . The fat content in the meatball makes them juicy, and the crust developed on the exterior enhances the flavor. The Italian tradition is to then finish cooking the meatball in sauce.

What are the ingredients in food lion meatballs?

Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Salt, Seasoning (Parmesan Cheese [Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes], Dextrose, Spices, Dehydrated Garlic, Parsley, Onion Powder, Natural Flavor), Sodium Phosphate, Natural Flavor.

Where did Chinese meatballs come from?

In ancient China , meatballs known as rou wan were a popular dish during the Han Dynasty. They were made by combining ground meat, such as beef, pork, or mutton, with cooked rice, millet, or even vegetables. The mixture was seasoned with soy sauce, ginger, and various aromatic herbs.

What's the difference between meatballs and Italian meatballs?

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice . While it doesn't sound like a huge distinction, you'll notice it in the taste!

How do real Italians eat meatballs?

Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is —enjoyed as a snack or served as a second course without any sauce.

What causes rubbery meatballs?

It all starts with the meat If poultry is your meat of choice, pay extra attention not to overcook the meatballs , as they can turn rubbery very easily. Fry in plenty of oil or lard to keep them moist and cook them slowly on low heat after they are seared.

What do Italians call meatballs?

Called polpettes , Italian meatballs are often served sauceless and are much smaller than the meatballs you're probably used to. Traditional Italian meatballs typically contain equal portions of meat and soaked bread, and other additions such as egg and vegetables.

Why are some meatballs called Swedish meatballs?

However, the modern version of Swedish meatballs that we know and love today is likely the result of influences from other cuisines, such as Turkish and French. The Swedish meatballs that we know today were popularized in the mid-20th century by the Swedish furniture company IKEA.

What do they call meatballs in Europe?

In France, meatballs are known as boulettes de viande or (in Northern France) fricadelles . They can be made of beef, veal, pork or fish. In Alsace, meatballs are known as Fleischkiechele.

What is the thing on a lion's head?

Mane (lion), the mane of the adult male lion, the fur around its face.

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe (2024)

Why It Works

Mashed tofu guarantees moist and tender meatballs.
Two kinds of pork, including fatty ground pork, add moisture to the meatballs.
Minced water chestnuts deliver crunch in each bite.

With a grand and exotic-sounding name, you'd think the Chinese meatballs known as "Lion's Heads" would be troublesome to make at home. Fortunately, they're as easy as can be. A Shanghai specialty, Lon's Head meatballs are made of simple, humble ingredients—namely pork and cabbage.

There are two versions of this dish in China. One is served in a rich, dark brown sauce; the other in a lighter broth with vermicelli noodles. Both dishes usually include cabbage, and the meatballs are always big, like a lion's head (with a bushy mane). You can't go wrong with either preparation, but since I'm a huge fan of vermicelli noodles, especially when slow-cooked in chicken broth with cabbage and pork, that's the version I'm sharing here.

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe (1)

Before I started working on this recipe, I decided to visit Empress Garden, located in Philly's Chinatown, for inspiration. I love how they prepare the dish. The meatballs are juicy and the kitchen doesn't skimp on the vermicelli noodles, and they add Shanghai bok choy along with Napa cabbage.

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe (2)

Besides the fatty ground pork, they also add tofu to their meatballs, making them extra tender.

To make the meatballs, you want to use a mixture of regular ground pork and fatty ground pork. If you can't find fatty ground pork, you can finely mince or grind a piece of fresh pork belly. You can also omit the fatty ground pork and use regular ground pork, but that will result in a less tender and juicy meatball.

Mixed into the meatballs are both mashed tofu, for moisture, and canned water chestnuts, for crunch. You need to thoroughly dry the tofu before mashing it. To do that, blanch slices of tofu in boiling water for a few seconds, drain, and then pat them dry with paper towels.

I learned this trick from watching my parents cook—the hot water draws out excess moisture more effectively than patting the tofu dry and faster than pressing it. (This also works with other ingredients that release water during cooking, like mushrooms and squid.)

When combining the ingredients for the meatballs, be careful not to over-mix, lest they become tight and springy, and be gentle when shaping them as well.

Once formed, the meatballs are first seared until golden.

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe (3)

Then they're simmered in broth until cooked through.

Once that's done, you'll be feasting on a Shanghai classic.

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe (4)

February 2015

Recipe Details

Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage Recipe

Active30 mins

Total90 mins

Serves4 servings

Ingredients

1 (4-ounce) block firm tofu, cut into 1/4-inch slices
8 ounces ground pork, such as pork shoulder
4 ouncesground or minced fatty pork, such as fresh pork belly
1/4 cup drained canned water chestnuts, diced
1 teaspoon minced peeledginger
2 scallions, white parts finely minced and green parts thinly sliced, divided
1 egg yolk
1/2 teaspoon sugar
2 teaspoons Shaoxingwine
1/2 teaspoon kosher salt
3 teaspoons minced garlic (3 medium cloves), divided
3/4 teaspoon ground white pepper, divided
3 teaspoons soy sauce, divided
2 1/2 teaspoons cornstarch, divided
3 tablespoons plus 1 teaspoon canola, vegetable, or peanut oil, divided
1 1/2 cupshomemade chicken stockor low-sodium broth
5 heads baby bok choy, halved
6 Napa cabbage leaves from 1 head, cut into 2-inch pieces, thick stalk and leafy parts separated
2 (1.75-ounce) packs dried vermicelli noodles
Cooked white rice, for serving

Directions

Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to dry thoroughly.
Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside.
In a large bowl, combine ground pork, fatty ground pork, mashed tofu, diced water chestnuts, minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2 teaspoons minced garlic, 1/2 teaspoon white pepper powder, 2 teaspoons soy sauce, and 1 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix. Refrigerate for 30 minutes.
Working with wet hands, form small handfuls of meatball mixture into balls; you should have about 5 to 6 meatballs.
Heat 3 tablespoons oil over medium-high heat in a non-stick pan. Working in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown, about 3 minutes. Flip meatballs and brown other side, about 3 minutes. Transfer meatballs to a large paper towel-lined plate.
In a bowl, combine chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1 1/2 teaspoons cornstarch, and 1 teaspoon minced garlic. Mix well and set aside.
In a large pot or Dutch oven, heat remaining 1 teaspoon oil over medium heat. Add bok choy and thick stem parts of Napa cabbage. Season with salt and cook for 3 minutes. Arrange meatballs in the pot in a single layer, pour chicken broth mixture in, and bring to a simmer. Cover and reduce heat to medium-low. Cook until meatballs are cooked through, about 10 minutes.
Meanwhile, soak vermicelli noodles in warm water until softened, about 5 minutes. Drain well and set aside.
Stir vermicelli noodles and leafy parts of Napa cabbage into pot. Cover and simmer for 10 minutes longer.
To serve, bring pot to the table or carefully transfer everything to a large serving bowl. Sprinkle remaining sliced green part of scallion on top and serve with white rice.