Spicy Sichuan Lion's Head Meatballs
Spicy Sichuan Lion's Head Meatballs
Classic DishLion's Head Meatballs
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
Instructions
Make the Meatballs
- 1In a large bowl, combine the ground pork, doubanjiang, ground Sichuan peppercorns, minced ginger, minced garlic, egg, cornstarch, 1 tbsp soy sauce, and sesame oil.
- 2Mix the ingredients thoroughly with your hands or a spoon until well combined and slightly sticky. Do not overmix.
- 3Gently form the mixture into 4 large meatballs (about the size of a fist).
- 4Heat 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.
- 5Remove the meatballs from the pot and set aside.
Braise the Meatballs and Bok Choy
- 1In 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.
- 2Carefully return the seared meatballs to the pot. Ensure they are partially submerged in the liquid.
- 3Cover 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.
- 4During 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 Information
- Calories
- 451 kcal
- Protein
- 35 g
- Fat
- 26 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 35 g |
| Fat | 26 g |
| Carbs | 15 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.
