Monday, April 24, 2006

Lion's Head Meatballs

Lion's Head Meatballs
  • 2 lbs. ground pork
  • 4 scallions, thinly sliced
  • 2 Tbsl. rice wine or dry sherry
  • 2 Tbls. granular sugar substitute
  • 1 Tbls. reduced-sodium soy sauce
  • 1 Tbls. minced fresh ginger
  • 1 Tbls. dark sesame oil
  • 2 tsp. salt
  • 1/2 tsp. white pepper
  • 2 Tbls. canola oil
  • 1 large napa cabbage, leaves separated and cut into 5-inch lengths
  • 2 cups lower sodium chicken broth
Combine first 9 ingredients in a mixing bowl. Shape into 8 slightly flattened meatballs.

Heat canola oil in a large skillet over medium heat and cook meatballs in batches, until golden brown, 4 to 6 minutes per side.

Place cabbage in a large saucepan or Dutch oven. Arrange meatballs on top and add chicken broth. Bring to a boil; reduce heat to medium. Cover partially and simmer for 40 minutes, turning meatballs once halfway through. Serve meatballs and cabbage hot, with cooking liquid.

Per Serving:
Cal. 750; fat 59g; protein 44g; carb. 8g; net carbs 5


Speedy Closets said...

Looks delicious! I wonder if you could substitute a poultry for those who don't like pork?

Dawn said...

I don't see why not - after all was said and done, I was the only one who liked them because the pork gave it such a... unique flavor, no one else liked them LOL I'm the only one who eats the dumplings in chinese restaurants though, and that's exactly what these tasted like - so ymmv :)