Lionhead meatballs recipe

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  • Serves Makes 12
  • 20 mins to prepare and 20 mins to cook
  • 145 calories / serving
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Put all the ingredients for the meatballs into a large bowl and stir to combine, stirring in the same direction. Using wetted hands, take a large mound of the minced meat mixture and mould into a ball a little larger than a golf ball. Place on a plate and repeat with the remaining mixture.

Pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of it over the meatballs. Cook for 4-5 minutes until browned.

Pour all but 2 tablespoons of oil out into a heatproof bowl. Add the water or stock to the pan. Arrange the slices of Chinese cabbage round the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Add the blended cornflour, if using, and stir until thickened.

Take off the heat, season to taste and sprinkle with the spring onions. Transfer to a serving dish and serve immediately with steamed jasmine rice.

Chinese Food Made Easy by Ching-he Huang, £16.99, HarperCollins

See more chinese recipes

 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 750ml (1¼ pints) water or veg stock
  • 300g (10oz) Chinese cabbage/leaf, quartered lengthways
  • 3 dried Chinese mushrooms
  • 1tbsp light soy sauce
  • 1tbsp cornflour blended with 2tbsp cold water (optional)
  • 2 large spring onions, sliced
  • ground white pepper
  • 4 garlic cloves, finely chopped
  • 2tbsp freshly grated root ginger
  • For the meatballs

  • 500g (1lb) minced beef
  • 2 spring onions, finely chopped
  • 50ml (2fl oz) Shaohsing rice wine or dry sherry
  • 2tbsp light soy sauce
  • 1tbsp toasted sesame oil
  • 1 egg, beaten
  • 1tbsp cornflour
  • pinch of ground white pepper
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  • Energy 594kj 145kcal 7%
  • Fat 9g 13%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 6.1g Protein 9.6g Fibre 0.6g

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