Lion’s head meatballs

I made these a few days before leaving for Newcastle to use the coriander, cabbage, ginger and garlic wilting in the fridge. They were YUMMY. They’re based on a Chinese dish called Lion’s Head Meatballs, so-called because the cooked meatballs resemble lions’ heads, with the cabbage representing their tails. They’re traditionally made with pork, but Husband won’t eat the stuff so I improvised.

RECIPE: Lamb meatballs with cabbage

750g lamb mince

2 garlic cloves

2 tablespoons fresh coriander

2 tablespoons soy sauce

5cm piece fresh ginger, peeled and cut into chunks

2 eggs, lightly beaten

3 tablespoons soy sauce

2 tablespoons dry sherry

1 cup chicken stock

2 tablespoons corn flour

Peanut or rice bran oil

6 green shallots, chopped

2 garlic cloves

1/2 a medium cabbage, trimmed and shredded

1 tsp sesame oil

METHOD: Blend coriander, ginger, soy and garlic in a food processor. Add to mince with eggs, stir to combine. Roll into meatballs and place on a baking paper lined tray. Chill, covered, in fridge for 30 minutes. Mix together additional soy, sherry, stock and cornflour. Set aside. Heat oil in a wok or large heavy-based frying pan. Fry meatballs gently until golden and cooked through, 8-10 minutes. Remove. Add shallots, garlic and cabbage to the pan. Saute until softened. Add stock mixture and bring to the boil, stirring continuously. Then simmer for 1 minute until thickened. Add a little extra water if too thick. Return meatballs to the sauce. Simmer five minutes. Drizzle with sesame oil and serve with boiled rice.