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Lion's Head Meatballs

Lion’s Head Meatballs
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Yield: Serves 6.

Great tasting and fun to eat, these large meatballs really do look like lions' heads with cabbage manes. The amount of salt called for can he reduced or omitted entirely.

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  • 1-1/2 pounds ground pork and beef (equal amounts of each)
  • 2 to 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 3 tablespoons minced onion
  • 1 teaspoon minced ginger root
  • 6 water chestnuts, minced
  • 1/2 cup cold water


Place all ingredients except water in large bowl. Mix well, then gradually add the water, stirring vigorously for 8 to 10 minutes. Set aside.


  • 1 medium-size Chinese or savory cabbage
  • 3 tablespoons cooking oil
  • 3 tablespoons cornstarch
  • 1/3 cup water
  • 4 tablespoons soy sauce
  • 1 teaspoon sugar


Separate cabbage leaves and cut into 2-inch pieces. Heat oil in skillet or wok until hot and sauté or stir-fry cabbage for 2 minutes. Place cabbage in a stove-top casserole or cooking pot. Make 6 or 7 large meatballs from the meat mixture (above). Dissolve the cornstarch in the water and coat each meatball with the solution, then place meatballs on top of cabbage. Mix the soy sauce and sugar and pour over the meatballs and cabbage. Steam slowly for 30 to 40 minutes. Serve with steamed rice.
Updated Thursday, December 6th, 2007

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