Lionhead Meatballs

How to make Lionhead Meatballs.

This recipe traditionally originates from Eastern China. It is a casserole dish with pork meatballs representing Lionheads.

Ingredients: Makes 10 Meatballs

For the meatballs:

  • 850 g Lean minced pork
  • 20 g KNORR Ginger Puree
  • 30 ml Water
  • 50 g Cornflour
  • 100 g White breadcrumbs
  • 3 Eggs
  • 50 g Spring onions
  • 140 g Water chestnuts
  • 10 g Caster sugar
  • 30 ml Reduced Salt Soy Sauce

For the sauce and to serve:

  • 500 ml Water
  • 15 g KNORR Professional Chicken Jelly Bouillon
  • 100 g Bamboo shoots
  • 100 g Chestnut mushrooms
  • 100 g Morning Glory
  • 500 ml Knorr Professional Blue Dragon Chow Mein Sauce


For the meatballs:

  1. Drain the water chestnuts and then dice.
  2. Slice the spring onions.
  3. Place all the ingredients into a bowl and mix together.
  4. Cover and chill for 30 minutes.
  5. Once chilled, remove and roll into walnut size meatballs.

For the sauce and to serve:

  1. 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.
  2. In a pre-heated fryer (170c) cook the meatballs until lightly golden and cooked thoroughly.
  3. Remove from the fryer and drain any excess oil.
  4. Add the meatballs, morning glory, bamboo shoots, chestnut mushrooms into the sauce then simmer for 2 minutes.
  5. Remove from the heat and serve.
  6. Garnish with thinly sliced spring onions.
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