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.
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