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Lion's Head Meatballs

To produce these lion-esque meatballs, we first soak dried shiitake mushrooms in boiling water for an hour while we combine our seasoned pork and tofu mixture. After letting it rest for an hour in the refrigerator, large meatballs are formed and broiled brown. We then arrange sliced and whole cabbage leaves and scatter our softened and sliced mushrooms in a pot and nestle in those meatballs. Whisk up the savory cooking liquid in a bowl and pour it over! Then, it's as easy as relaxing and letting the broth simmer to perfection. Ladle the soup into bowls and then it's time to get creative--arrange the crinkled cabbage over the meatballs and try and see the lion's mane that this dish was named for. Whether you see it or not, the tender texture and warming comfort this dish provides is reason enough to try it. Get Chef John's recipe for Lion's Head Meatballs.

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