Tuesday, January 15, 2013

Lion's Head Meatballs w/ Stir-Fry Broccoli

I found this recipe years ago on a interview show with one of the actors from ER (it was the Asian actress who played a doctor and dated Mekhi Pfeiffer's character).  She said it was an old family recipe, and they were called Lion's Head because of their size.  The recipe sounded delicious so I went shopping, bought all the ingredients, and made it that night.  It was everything I thought it would be!  It's been one of my all-time favorite dishes ever since.  I don't make it often because there's a lot of pots & pans involved, which means a lot of cleanup afterwards.  I need a pot for the spaghetti, a pan for the meatballs, a bowl for the sauce, and another skillet for my side veg, but let me tell you, it is so worth the cleanup after!

Lion’s Head Meatballs

1 lb lean ground beef
4 green onions, chopped
2 T cornstarch
1 T AP flour
1 T sesame oil
1 T fresh ginger, minced
3 thai chilies, minced (you can use 2 jalapenos or serranos if you can’t find thai)
1/2 t salt
1/4 t black pepper
1 can light coconut milk
2 T Bragg’s Amino Acids (soy sauce can be substituted)
1 T curry powder
2 t turmeric (if you don’t have this spice, just add a tad more curry powder)
2 T canola oil
1 lb whole-wheat spaghetti noodles

Place beef, green onions, cornstarch, flour, sesame oil, ginger, garlic-chili sauce, and S&P in a large mixing bowl.  

Knead by hand until thoroughly combined, and then divide into 12 large meatballs. 

Combine the coconut milk, amino acids, curry powder, and turmeric in a bowl and set aside.

Heat the oil in a large nonstick skillet over med heat.  Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes.  Transfer to a plate and set aside.  Pour out the fat from the skillet and pour in the coconut milk mixture.  Bring it to a boil, add meatballs, and reduce to low.  Cover and cook for about another 8 – 10 minutes, until cooked through.  Serve over whole-wheat spaghetti noodles with stir-fry broccoli.

Stir-Fry Broccoli

2 heads broccoli, chopped
2 T canola oil
2 garlic cloves, minced
1/2 T fresh ginger, minced
Pinch of red pepper flakes
2 T Bragg’s Amino Acids (you can sub soy sauce)
2 t sesame oil

Cook the broccoli in boiling water for about 3 minutes. . .just enough to brighten up the color and cook slightly.  Drain well.

Heat oil in a wok or nonstick skillet.  Cook garlic, ginger, and red pepper flakes until fragrant, about 1 minute.  Add the broccoli and cook for another 5 minutes.  Add amino acides and sesame oil, toss to coat broccoli well and remove from heat.  Serve with Lion's Head Meatballs over whole-wheat spaghetti.

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