Chinese lion's head pork meatballs recipe
Kids will love to help make these giant pork meatballs, perfect for a Lunar New Year feast. The meatballs are flavoured with fresh ginger and spring onions before being baked with a sticky plum glaze.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 198 calories / serving
Ingredients
- 500g lean pork mince
- 3 spring onions, 1 finely chopped, the rest sliced on the diagonal
- 4cm piece ginger, peeled and finely grated
- 1 tbsp reduced-salt soy sauce
- 2 tsp vegetable oil
- 1 tbsp plum sauce
- 2 pak choi, halved lengthways
- 100g green beans, trimmed
- cooked rice, to serve
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Shop ingredientsEach serving contains
- Energy
- 830kJ 198.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.1gProtein 27.9gFibre 1.4g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Use your hands to combine well, then shape into 4 large meatballs.
- Heat a nonstick frying pan over a medium heat. Add the oil and, when hot, add the meatballs. Fry for 5-6 mins, stirring, until lightly browned. Transfer the meatballs to a small ovenproof dish and spoon the plum sauce on top. Bake for 20 mins, turning halfway, until cooked through.
- Meanwhile, bring a large saucepan of water to the boil and add the pak choi and green beans. Cook for 3-4 mins until the vegetables are just tender, then drain.
- Garnish the meatballs with the sliced spring onions and serve with the vegetables and rice.
- Tip: Having damp hands will make shaping the meatballs easier, as the mince won't stick to your fingers.
- See more Chinese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
