Lion’s Head are delicious big meatball stews that are delicate and light yet packed with flavor. The meatballs are tender, juicy, and delicious. The dish is traditionally made with pork, but we’re making it modern by using ground turkey instead. Add more water to the pot if you like more broth.
Ingredients
| Lion’s Head (meatball) | |
|---|---|
| Oil for Deep Frying | |
| 1 | pound JENNIE-O® Ground Turkey |
| ½ | box firm tofu, crumbled |
| ½ | sweet onion, finely diced |
| 2 | tablespoons cornstarch |
| 1½ | tablespoons HOUSE OF TSANG® Toasted Sesame Oil |
| 1 | tablespoon HOUSE OF TSANG® Classic Stir-Fry Sauce |
| 1 | Shaoxing wine |
| 1 | egg white |
| 1 | tablespoon salt |
| ½ | tablespoon sugar |
| 1 | teaspoon grated ginger |
| 1 | teaspoon white pepper |
| Broth Base | |
|---|---|
| 1 | small head napa cabbage, cut into 2” sections |
| 1 | cup water |
| 1 | carrot, cut into ⅛” thick coins |
| 1 | teaspoon salt |
Directions
For the Lion’s Head (meatball)
In large bowl, combine Lion’s Head ingredients. Mix vigorously until very sticky. Portion the mixture into 6 meatballs, each about the size of a baseball.
In large saucepan, heat oil for deep frying. Fry meatballs until golden brown on the outside. They will not be completely cooked through.
For the Broth Base
In another large saucepan, place cabbage, water, carrot and salt. Place meatballs on top. Bring to boil, reduce heat to medium. Cover. Cook 15 minutes or until cabbage is softened and meatballs are cooked through. Season with additional salt or soy sauce to taste.
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