Lion's Head Meatballs with Rice and Greens
So-called for their generous size, these delicious lion’s head meatballs will satisfy substantial hunger with their fragrant flavour and sticky, glazed exterior.
Recipe
1
Cook Rice
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Cover and set aside until ready to serve.
2
Make Meatballs
Peel and finely grate ginger. Crush garlic. Drain water chestnuts and finely chop. Finely chop spring onions. Place ginger, garlic, water chestnut, spring onion, ½ the oyster sauce, panko breadcrumbs and egg in a bowl and mix well to combine. Add pork mince and mix well to combine completely.
3
Shape and Brown Meatballs
Using slightly damp hands, divide mince mixture into 4 equal-size portions and roll into balls. Heat oil in a medium frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 7–8 minutes or until golden brown all over.
4
Add Sauce
Place cornflour and 125ml (½ cup) water in a bowl and mix to combine. Add to frypan with remaining oyster sauce and soy sauce. Reduce heat to low, cover with a lid and cook for 4–5 minutes or until sauce has thickened and meatballs are cooked through.
5
Add Bok Choy
Meanwhile, cut bok choy into quarters and cook in a saucepan of boiling water for 2 minutes or until tender. Drain well
6
Plate Up
Divide bok choy between bowls. Top with meatballs and sauce from frypan. Serve with rice on the side.