Lion's Head Chinese Meatballs get their name from their distinctive, lion-head-like shape. They're a popular comfort food around Chinese New Year's, but they are of course enjoyed at any time of the year. Filled with tangy, sweet, and savory flavors and topped with a magnificent sweet soy sauce, Lion's Head Chinese Meatballs have a celebratory taste that will get you excited for whatever the new year holds!
IngredientsFor the meatballs: • 1 pound ground pork • 1/2 cup breadcrumbs • 2 large eggs • 2 tablespoons Shaoxing cooking wine or mirin • 1/4 cup green onions, finely chopped, plus more for garnish • 2 tablespoons soy sauce • 1 teaspoon sesame oil • 1/2 tablespoon brown sugar • 1 teaspoon fresh ginger, grated • 1 teaspoon garlic, minced • 1 teaspoon salt • 1/2 teaspoon ground pepper For the sweet soy sauce: • 1/4 cup soy sauce • 1/4 cup chicken broth • 2 tablespoons brown sugar • 1 teaspoon sesame oil • 1/2 tablespoon flour or cornstarch For serving: • white rice, optional, cooked
Preheat the oven or air fryer to 375 degrees F.
In a large mixing bowl, combine the pork with the breadcrumbs, eggs, cooking wine, green onions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1/2 tablespoon brown sugar, ginger, garlic, salt, and pepper, mixing until well combined.
Divide the pork mixture into 5 equal pieces and roll them into meatballs.
If cooking them in the air-fryer, place the meatballs in a single layer in the air fryer and cook until the meatballs have an internal temperature of 160 degrees F, about 20 minutes.
If cooking the meatballs in an oven, place the meatballs on a parchment-lined baking sheet and cook until it reaches an internal temperature of 160 degrees F, about 40 minutes.
In a small mixing bowl, add 1/4 cup soy sauce, the chicken broth, 2 tablespoons brown sugar, 1 teaspoon sesame oil, and the flour, whisking well to combine until the flour and sugar dissolves.
Transfer the sauce into a shallow saucepan and heat over medium heat until it thickens, about 3-4 minutes.
Add the cooked meatballs to the saucepan, toss well to evenly coat.
Serve warm, topped with green onions and white rice.