*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe was surprisingly delicious. I usually make Swedish meatballs, which while delicious are very rich and something you can’t eat too much of. The meatballs in this, on the other hand, are extremely light. I actually went back for seconds. Cooking was easy as well. I reduced the liquids down for 25 minutes rather than 10 as I like it slightly thicker, and the meatballs weren’t anywhere near being overcooked.
Will make this again delicious and comforting. Low Broil didn't get my meatballs browned enough so next time I'll put it on high despite the smoke. A squeeze of siracha sauce on top brought it all together.
I made it as per recipe the first time and then i got creative. I made the second batch with a pound of ground salmon and i tweeked the broth with miso and hondashi skipping the soy sauce - outstanding!
I love this recipe! Thought it was very fun to make as the ingredients were different from ones I usually use. Love the water chestnuts to provide the crunch. Juice was incredible!! I even bought a bottle of Sake to use in it. I'll make this again for sure.
Easy, delicious and inexpensive. Lazy Girl served it over ramen for a complete meal. We loved the Napa Cabbage. I used drained tofu and that was the way to go. Next time I'd dice it a bit more finely.
I was cutting up a couple of on-sale Boston butt roasts to get pork for braising and pulled pork. There were bits and pieces too small for braising, so I trimmed and minced them up into my own ground pork. Not without effort, but less time than it takes to drive to a butcher. Also pretty much free.
I had a package of wood ear mushrooms so added them to the other ingredients. I think they made a nice addition, but wouldn't make a special effort to include them in the future.
I have to watch my calories during the day to be able to eat Chef John's dinners. I will absolutely use the shitake/chicken broth to make super low cal chicken/shrimp and vegetable soups for my lunches. Very flavorful.
I grew up eating this dish and it’s very much a comfort food for me. I’ve tried several recipes trying to recreate this childhood favorite and this one is pretty solid. I’ve never put brown sugar in with the meatballs so I was a little apprehensive but the rest of the ingredients were familiar. They came out tasting great and the steps seemed more streamlined than other recipes I’ve tried. This will be my new go to!
Had high of expectations for this dish. Perhaps because of that it was bound to disappoint and it did. Meatballs were good but not 'mouth-watering' or even close. And it was a lot of work with some exotic ingredients that will unlikely be used again before having to be thrown away. Dish was tasty enough (tho a bit salty..more brown sugar?) but won't make again for those reasons.
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