These succulent, juicy meatballs are melt-in-mouth yum, and it’s all thanks to the steaming action. I love to serve these as a shared appetiser when entertaining my nearest and dearest.
Lion’s Head Meatballs
400g (14 oz) beef mince
150g (5 oz) pork mince
2 tbsp finely chopped ginger
2 garlic cloves, finely grated
¼ cup finely chopped coriander, plus extra to serve
2 tbsp soy sauce
2 tbsp Chinese Shaoxing cooking wine
2 tbsp beef stock
1 egg
1 tsp sea salt
1 tsp sugar
- Mix the beef and pork mince vigorously. Take small handfuls of the mixture and slap them against the side of the bowl. Then add the remaining ingredients and mix well.
- Take 2 heaped tablespoons of the mixture and roll it into a meatball shape. Repeat until the mixture is finished. Place the meatballs onto a large plate that will fit inside a large deep-sided pan with a lid. You might need to do two plates and steam them one after the other if your meatballs won’t all fit on the one plate.
- Fill the pan halfway full with water and set it over high heat. Use a large piece of foil to form a coil that is just higher than the water level. When the water starts to steam, place the plate onto top of the foil trivet. Cover with a lid and steam for 8-10 minutes or until the meatballs are cooked through. Garnish with extra coriander leaves and serve.
- Notes: – You can serve this as a shared starter or part of a Chinese banquet-style dinner. – To test if the meatballs are cooked, insert a metal skewer into the centre of a meatball for a couple of seconds and then touch it to your top lip. If the skewer is warm, the meatball is cooked through.
