Lionhead Meatballs
Traditionally originates from Eastern China. A casserole dish featuring pork meatballs representing Lionheads.
Pork
Main courses
Ingredients
Lionhead Meatballs
−
+
£6.42
For the meatballs:
Minced pork lean
/g
850.0 g
0%
Water
/ml
30.0 ml
0%
Cornflour
/g
50.0 g
0%
White breadcrumbs
/g
100.0 g
0%
Egg
/pc
3.0 pc
0%
Spring onions
/g
50.0 g
0%
Water chestnuts
/g
140.0 g
0%
Caster sugar
/g
10.0 g
0%
Reduced Salt Soy Sauce
/ml
30.0 ml
0%
For the sauce and to serve:
Water
/ml
500.0 ml
0%
KNORR Professional Chicken Jelly Bouillon 800g
/g
15.0 g
0%
Bamboo shoots
/g
100.0 g
0%
Chestnut mushrooms
/g
100.0 g
0%
Morning Glory
/g
100.0 g
0%
Knorr Professional Blue Dragon Chow Mein Sauce 2.2L
/ml
500.0 ml
0%
Wheat and its derivatives
Soya and its derivatives
/
For the meatballs:
-
Minced pork lean 850.0 g
-
Water 30.0 ml
-
Cornflour 50.0 g
-
White breadcrumbs 100.0 g
-
Egg 3.0 pc
-
Spring onions 50.0 g
-
Water chestnuts 140.0 g
-
Caster sugar 10.0 g
-
Reduced Salt Soy Sauce 30.0 ml
For the sauce and to serve:
-
Water 500.0 ml
-
Bamboo shoots 100.0 g
-
Chestnut mushrooms 100.0 g
-
Morning Glory 100.0 g
Preparation
-
For the meatballs:
- Drain the water chestnuts then dice.
- Slice the spring onions.
- Place all the ingredients into a bowl and mix together.
- Cover, chill for 30 minutes.
- Once chilled, remove and roll into walnut size meatballs.
-
For the sauce and to serve:
- Bring the water to the boil and whisk in the KNORR Professional Chicken Jelly Bouillon and KNORR Blue Dragon Chow Mein Sauce then reduce the heat to a simmer.
- In a pre-heated fryer (170c) cook the meatballs until lightly golden and cooked thoroughly. Remove from the fryer and drain any excess oil.
- Add the meatballs, morning glory, bamboo shoots, chestnut mushrooms into thesauce then simmer for 2 minutes.
- Remove from the heat and serve. Garnish with thinly sliced spring onions.
