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Spicy Sichuan Lion's Head Meatballs

Asian cuisineChinese cuisineSichuan cuisine
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Spicy Sichuan Lion's Head Meatballs

Lion's Head Meatballs

  1. Stews & Curries

Prep: 30 min • Cook: 60 min. A fiery twist on the classic, these tender pork meatballs are infused with Sichuan peppercorns and chili bean paste, offering a bold, numbing heat. The juicy meatballs are then gently simmered with crisp bok choy, creating a harmonious blend of spice and comfort.

Preparation time
30 min
Cooking time
1 hr
Total time
1 hr 30 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Meatballs

  • 1lb ground pork(preferably 80/20 fat content)
  • 2 tbsp doubanjiang(Chinese chili bean paste)
  • 1 tsp sichuan peppercorns(toasted and ground)
  • 1 tbsp ginger(finely minced)
  • 3 pcs garlic(finely minced)
  • 1 pc egg
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Braising Liquid & Garnish

  • 1lb bok choy(trimmed and halved or quartered)
  • 2 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp sugar
  • ml vegetable oil(for searing)

Instructions

Make the Meatballs

  1. In a large bowl, combine the ground pork, doubanjiang, ground Sichuan peppercorns, minced ginger, minced garlic, egg, cornstarch, 1 tbsp soy sauce, and sesame oil.
  2. Mix the ingredients thoroughly with your hands or a spoon until well combined and slightly sticky. Do not overmix.
  3. Gently form the mixture into 4 large meatballs (about the size of a fist).
  4. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Carefully sear the meatballs on all sides until golden brown. This step is crucial for flavor and texture; they don't need to be cooked through.
  5. Remove the meatballs from the pot and set aside.

Braise the Meatballs and Bok Choy

  1. In the same pot, add the chicken broth, 2 tbsp soy sauce, Shaoxing wine, and sugar. Bring to a simmer, scraping up any browned bits from the bottom.
  2. Carefully return the seared meatballs to the pot. Ensure they are partially submerged in the liquid.
  3. Cover the pot, reduce the heat to low, and simmer for 45-50 minutes, or until the meatballs are cooked through and tender. Turn the meatballs gently halfway through cooking if needed.
  4. During the last 10 minutes of simmering, add the trimmed bok choy around the meatballs. Cover and let them steam until tender and bright green.

Nutrition

Servings
4
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal180.2 kcal1,802 kcal
Protein35.2 g14.1 g140.8 g
Fat25.8 g10.3 g103.2 g
Carbs15.3 g6.1 g61.2 g

Tips

  • Toast Sichuan peppercorns before grinding them to release their full aromatic and numbing potential for the best flavor.
  • Searing the meatballs before braising locks in juices and adds a delightful golden-brown crust, enhancing the overall taste experience.
  • Serve Hot: Ensure the dish is piping hot when served to best appreciate the tender meatballs and vibrant bok choy with their flavorful broth.

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