Lion's Head Meatballs


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Lion's Head Meatballs

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    A delicious tribute to the Chinese guardian lion for the lunar new year, these ground pork meatballs are seasoned with gingerroot and served with bok choy and water chestnuts.

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    Servings and Ingredients

    Serves 6
    1 lbs. Hy-Vee fresh ground pork sausage
    ¼ c. unfiltered sake
    3 tbsp. stone ground white rice flour
    3 tbsp. coconut aminos, divided
    1 tsp. grated fresh gingerroot
    1 tsp. ground white pepper
    ⅔ c. Hy-Vee plain panko bread crumbs
    ½ c. drained and finely chopped Hy-Vee canned water chestnuts
    ¼ c. finely chopped green onions, green parts only; plus additional for garnish
    1 Hy-Vee large egg
    2 tbsp. Hy-Vee vegetable oil, divided
    3 baby bok choy, trimmed, halved lengthwise
    3 c. Hy-Vee no salt added chicken broth

    Things To Grab

    • Large bakng sheet
    • Large bowl
    • Large Dutch oven


    1. Line a large baking sheet with parchment paper; set aside.

    2. Place pork sausage, sake, rice flour, 1 Tbsp. coconut aminos, gingerroot and white pepper in a large bowl; mix until well combined.

    3. Add bread crumbs, water chestnuts, 1/4 cup green onions and egg; mix until a thick paste forms. With wet hands, shape sausage mixture into 12 meatballs, using almost 1/4 cup for each. Place on prepared baking sheet; refrigerate for 10 minutes.

    4. Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium heat. Arrange half of the meatballs in a single layer in the Dutch oven. Cook for 6 to 8 minutes until meatballs are golden brown and reach 145 degrees, turning frequently. Remove meatballs using a slotted spoon; set aside. Repeat with remaining 6 meatballs.

    5. Increase heat to medium-high; add remaining 1 Tbsp. vegetable oil to drippings in the Dutch oven. Place bok choy, cut sides down, in Dutch oven; cook for 2 to 3 minutes or until golden brown and just beginning to wilt. Remove bok choy; set aside. Add vegetable stock and remaining 2 Tbsp. coconut aminos to Dutch oven; bring mixture to a boil. Gently add meatballs to stock mixture. Cover and cook for 10 to 12 minutes or meatballs reach 165 degrees.

    6. To serve, divide bok choy and meatballs among 6 serving bowls; ladle stock mixture over meatballs and bok choy. Garnish with additional green onions, if desired. Serve immediately.


    Nutrition facts


    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 105mg
    • Sodium: 740mg
    • Total Carbohydrates: 15g
    • Protein: 20g

    Daily Values

    Iron 10%
    Calcium 10%
    Vitamin D 0%
    Potassium 10%