Lion Head Meatballs Recipe For Lunar New Year

How to make it

1. In a large mixing bowl, combine the ground pork, Shaoxing wine, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, sugar, Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, minced green onions, cornstarch, and chopped water chestnuts.
2. Mix everything together thoroughly until the mixture is smooth and well combined, then stir vigorously for at least 5 minutes to aerate the meatballs. Take ½ cup portions of the mixture and roll them into meatballs. Set them aside on a plate.
3. Heat the vegetable oil in a small pot (so you don’t have to use as much oil) over medium-high until it reaches 375˚ Fahrenheit. Fry the meatballs one at a time for 1-2 minutes, just until golden brown. Drain on paper towels.

4. Make the sauce: add 1 tablespoon oil to wok with ginger and green onions. Stir for 1 minute, then add all remaining sauce mix ingredients and bring to a boil, then reduce to a boil.

    

   

5. Add the meatballs to the boiling sauce and cover the wok with a lid. Cook for 12-14 minutes, turning once, until the meatballs are completely cooked. (For a thicker sauce, add 1 teaspoon cornstarch mixed with 2 teaspoons water and simmer for 2-3 more minutes). Garnish with more green onions if desired and serve hot!