Best Lions Head Meatballs In Spicy Coconut Sauce Recipes
SPAGHETTI WITH LION'S HEAD MEATBALLS
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
- Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.
- Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
- Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
- Bring the coconut-milk mixture to a boil over medium-high heat. Add meatballs; cover, reduce heat to low and cook for 8 minutes.
- In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.
- Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot.
- Please note this contestant had an almost identical recipe published in Cooking Light Magazine in 2002. It's reprinted online at myrecipe.com -- It is her recipe however. Permission might legally have to be gotten from the magazine.
LION'S HEAD MEATBALLS
This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In Chongqing, it will be hot and spicy. And in Wuhan...well, it will depend on the season and the mood of the chef. From EatingWell magazine July/August 2007 and posted for ZWT6.
Provided by kitty.rock
Categories < 60 Mins
Time 40m
Yield 10 appetizer servings, 10 serving(s)
Number Of Ingredients 17
Steps:
- Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
- Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
- Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
- Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
- Line a serving bowl with lettuce leaves. Arrange the meatballs on top.
- Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.
Nutrition Facts : Calories 156.8, Fat 12, SaturatedFat 3.9, Cholesterol 32.7, Sodium 277, Carbohydrate 3.7, Fiber 0.6, Sugar 0.3, Protein 8.2
LION HEAD MEATBALLS
This dish was said to be an imperial dish that the emperor ate. It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage resemble the 'mane' of the lion. My mother can be quite superstitious and when she cooked this dish when I was younger she told us that we would be as strong as lions if we ate it. It worked. This is something I plan to cook and share if I have children one day. Serve with steamed rice, as the rice helps to soak up the juices of the broth.
Provided by Food Network
Categories main-dish
Time 50m
Yield 16 servings
Number Of Ingredients 22
Steps:
- For the meatballs:
- Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same direction.
- Using wet hands, scoop a large mound of the ground meat mixture, and mold it into a ball. The size should be a little larger than a golf ball. Transfer the meatball to a plate and repeat with the remaining mixture.
- For the assembly:
- 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 the oil over the meatballs. Cook for 4 to 5 minutes, or until browned.
- Pour all but 2 tablespoons of oil into a heat-proof bowl. Add the vegetable stock to the pan. Arrange the quarters of Chinese cabbage around the meatballs, curving them lengthwise around the sides of the pan, then add the mushrooms, and soy sauce. Bring everything to a boil. Cover the pan, reduce its heat, and cook gently for 15 minutes. Add the blended cornstarch slurry, if using, and stir until the sauce thickens.
- Remove the pan from the heat, and season with salt, and white pepper, to taste, and sprinkle over the spring onion slices. Transfer the dish to a warm serving platter, and serve immediately.
- Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes.
- Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve.
Nutrition Facts : Calories 285, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 408 milligrams, Carbohydrate 26 grams, Fiber 2 grams, Protein 12 grams, Sugar 2 grams
LION'S HEAD MEATBALLS IN SPICY COCONUT SAUCE
A nice Asian-style entree with an aromatic ginger/coconut sauce. These spicy meatballs are called "Lion's Head" because of their large size; thus the recipe calls for only 1 meatball per person (otherwise, serving amount can be reduced to 4 - two meatballs per person). Meatballs can be made a day ahead and kept refrigerated. Use...
Provided by Daily Inspiration S
Categories Pork
Time 45m
Number Of Ingredients 21
Steps:
- 1. To prepare sauce, combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce to lowest heat to keep warm.
- 2. To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bow and shape mixture into 8 meatballs.
- 3. Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; cook 7 minutes, browning on all sides. Drain well.
- 4. Add meatballs to sauce, cover and simmer 8 minutes. Garnish with basil and rind.
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