Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Baked Lion's Head Meatballs with Hoisin Glaze - Image 1

Baked Lion's Head Meatballs with Hoisin Glaze

Asian cuisineChinese cuisineCantonese cuisine
0
Be the first to like this recipe

Baked Lion's Head Meatballs with Hoisin Glaze

Lion's Head Meatballs

Prep: 20 min • Cook: 40 min. A simplified preparation where large meatballs are baked with a sweet and savory hoisin glaze, creating a delightful crust and tender interior, ideal for a quicker weeknight version.

Preparation time
20 min
Cooking time
40 min
Total time
1 hr
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Meatballs

  • 1lb ground pork(about 16oz, with 20-30% fat content recommended)
  • 1 pc egg(lightly beaten)
  • 2 tbsp scallions(finely chopped)
  • 1 tbsp fresh ginger(grated or finely minced)
  • 1 tbsp soy sauce(light soy sauce)
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp water

Hoisin Glaze

  • 1/4 cup hoisin sauce
  • 1 tbsp soy sauce(dark soy sauce for color, optional)
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar(optional, if you prefer sweeter glaze)

Garnish

  • 1 pc scallions(green parts, thinly sliced)
  • 1 tsp sesame seeds(toasted, optional)

Instructions

Prepare the Meatballs

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground pork, beaten egg, chopped scallions, grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, cornstarch, and 2 tbsp water. Mix gently with your hands until just combined, being careful not to overmix. Overmixing can result in tough meatballs.
  3. Divide the mixture into 4 equal portions and shape each into a large meatball, about 3-4 inches in diameter. You can form them by gently cupping your hands.
  4. Place the formed meatballs on the prepared baking sheet.

Bake and Glaze

  1. Bake the meatballs for 20 minutes, until they are browned on the outside and beginning to cook through.
  2. While the meatballs are baking, whisk together all the ingredients for the hoisin glaze in a small bowl: 1/4 cup hoisin sauce, 1 tbsp dark soy sauce (if using), 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tsp sugar (if using).
  3. After 20 minutes of baking, carefully remove the meatballs from the oven. Brush them generously with the prepared hoisin glaze. Ensure they are well coated.
  4. Return the glazed meatballs to the oven and bake for another 15-20 minutes, or until the meatballs are cooked through and the glaze has caramelized to a nice sheen. Internal temperature should reach 160°F (71°C).

Serve

  1. Once cooked, remove the meatballs from the oven. Let them rest for a few minutes.
  2. Transfer the baked Lion's Head Meatballs to a serving platter. Garnish with sliced scallions and toasted sesame seeds, if desired.
  3. Serve hot, typically with steamed rice.

Nutrition

Servings
4
Serving size (imperial)
6.4 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories405.5 kcal225.3 kcal1,622 kcal
Protein22.1 g12.3 g88.4 g
Fat26.3 g14.6 g105.2 g
Carbs22.5 g12.5 g90 g

Tips

  • For best flavor and texture, use ground pork with a fat content of 20-30% for tender and juicy meatballs.
  • Ensure the meatballs are cooked through to an internal temperature of 160°F (71°C) for food safety.
  • Serve these meatballs with fluffy steamed white rice to sop up the delicious hoisin glaze.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…