Shelly's Recipe

CHINESE LIONS HEAD MEATBALLS

Category: Meatballs

1 lb lean pork, ground or minced finely, with little fat
8 drained canned water chestnuts, finely chopped
1 tsp fresh ginger, finely chopped
1 small onion, finely chopped
2 tbsp dark soy sauce
1 egg, beaten
1 tbsp cornstarch
Salt and pepper
2 tbsp vegetable oil
1 cup chicken stock
1/2 tsp sugar

Mix the pork, water chestnuts, ginger and onion with 1 tablespoon dark soy sauce in a bowl. Add salt and pepper to taste (I added a dash of each) and stir in enough of the beaten egg to bind. Form into 5-6 large meatballs, set aside.

In a small bowl of very warm water, add 1 tablespoon of cornstarch and mix well to make a slurry.

Heat vegetable oil in a large frying pan and brown the meatballs all over. When done, remove from pan. Add the stock, sugar and remaining 1 tbsp dark soy sauce to the pan. Heat gently, stirring to incorporate the oil and ground pork bits left in the pan. Return meatballs to the pan and use a spoon to pour some of the sauce over the meatballs. Cover and simmer for 20-25 minutes. Remove meatballs from pan and keep hot. Stir the cornstarch slurry into the pan, mixing with the sauce. Bring to a boil and continue stirring until the sauce thickens. Pour over the meatballs and serve immediately. Serves 4.