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Lion Cub's Head Meatballs with Vegetable




Source of Recipe


Linda Furiya


Recipe Introduction


The whole cabbage leaves that cover the meatballs during braising seal in the juices, making the meatballs extra tender.


Recipe Link: Serves 4-6

List of Ingredients




Meatballs

1/2 pound ground pork

1/2 pound ground turkey

1 cup fresh crabmeat

1/4 cup plain breadcrumbs

1/2 teaspoon salt

2 teaspoons sesame oil

1 tablespoon rice wine

6-ounce can sliced water chestnuts, drained, minced

3 green onions, chopped

1 teaspoon grated fresh ginger

2 tablespoons cornstarch

2 1/2 tablespoons soy sauce

1 tablespoon water

Pasta and Vegetables

1 head napa cabbage

5 tablespoons vegetable oil

Rice wine, as needed

Salt to taste

3 carrots, peeled and julienned

1 small daikon, peeled and julienned

5 Swiss chard leaves, sliced into 1/4-inch wide strips

1 cup chicken stock

4 cups hot cooked angel hair pasta

1 tablespoon finely grated lemon zest



Recipe



The meatballs: Preheat oven to 350°.

In a medium-size mixing bowl, combine pork, turkey, crabmeat, breadcrumbs, salt, sesame oil, rice wine, water chestnuts, green onions, ginger, 1 tablespoon of the cornstarch and 1 tablespoon of the soy sauce. Mix well, making sure ingredients are evenly distributed. Form into 16 meatballs about 2 inches in diameter. Place on a cookie sheet or baking pan.

In a shallow bowl, combine remaining 1 tablespoon of cornstarch, remaining 1 1/2 tablespoons soy sauce and the water to make a meatball coating. Set aside.

The cabbage and vegetables: Remove 2 whole leaves from the cabbage and set aside. Cut remaining head in half lengthwise, then julienne leaves to the point where the tough white core begins.

In a deep saute pan or wok, heat 1 tablespoon of the vegetable oil over high heat. When oil is hot, add julienned cabbage, a dash of salt and a splash of rice wine. Stir until cabbage becomes slightly limp. Transfer to a 3-quart Dutch oven or casserole with a cover. Repeat the procedure individually with the carrots, daikon and Swiss chard, adding more oil and rice wine as needed. Add stir-fried carrots and daikon to casserole dish. Place Swiss chard in a separate bowl and keep warm.

Using the same pan, heat remaining 2 tablespoons vegetable oil over medium-high heat. When oil is hot, whisk cornstarch mixture, then dip meatballs into it and add them to the pan. Fry until brown on all sides, about 10 minutes.

Transfer meatballs to casserole dish and pour chicken stock over. Drape reserved cabbage leaves over meatballs. Cover and bake for 30 minutes.

While meatballs are cooking, reheat pan containing the meat drippings over medium-high heat and pour in remaining meatball coating liquid. Add pasta, tossing to coat thoroughly. Add lemon zest and toss well.

Divide pasta among serving bowls. Discard cabbage leaves, then top each serving with meatballs, Swiss chard and other vegetables.