Chinese Lion’s Head Meatballs.
The Chinese Lion’s Head Meatballs is a dish that’s traditionally cooked in a casserole clay pot, featuring oversized pork meatballs and crunchy baby bok choy vegetables.
These meatballs are soft, tender, and juicy. They are bound to satisfy hungry eaters !
This Chinese Lion's Head Meatballs is a traditional Shanghai casserole dish traditionally cooked in a sand clay pot, featuring oversized pork meatballs and chilled baby bok choy. Now you can enjoy this wildly popular meatballs in Paleo/Whole30/Keto recipe.
- 1 lb ground pork 80% lean, 20% fat
- 4 tbsp chopped scallion
- 1/2 tbsp grated ginger
- 2 tsp toasted sesame oil
- 1 tbsp coconut aminos
- 1/2 tsp salt
- 1 large egg
- 1 tbsp arrowroot powder or tapioca starch
- 1 tbsp coconut oil, avocado oil pan fry
- 1 bunch Baby bok choy water blanched (as much as you like)
- 1 cup chicken stock
- 2 1/2 tbsp coconut aminos
Water blanch baby bok choy or microwave in a microwave safe container for 2 minutes. Rinse in cold water and set aside.
Mix the ground pork with all the ingredients listed under meatballs and mix well. Form into 7-8 large meat balls
In a large saute pan heat 1 tbsp olive oil and pan fry/sear the surface of meatballs until golden.
Add 1 cup of chicken stock to just cover the meatballs with coconut aminos.
Slightly cover the saute pan and simmer until the meat is cooked through (about 10 mins per side) and the stock is thickened and reduced.
Serve with blanched bok choy or your favorite vegetables.