Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1 meatball and 3 tablespoons sauce)

These spicy meatballs are called "Lion's Head" because of their large size. Also, lions are believed to ward off evil. You can make the meatballs a day or two ahead, store them covered in the refrigerator, and heat them in the sauce before serving. Decrease the red pepper for a milder flavor.

How to Make It

Step 1

To prepare sauce, combine first 6 ingredients in a small bowl.

Step 2

To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bowl, and shape mixture into 8 meatballs. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.

Step 3

Place sauce in a large saucepan; bring to a boil over medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.

Ratings & Reviews

EllenDeller's Review

noelle71
February 09, 2015
These are absolutely fabulous if you like spicy, strongly flavored foods. We adore them with a side of Eden udon noodles or soba noodles and the CL sesame roasted asparagus or other Asian vegetable. I also use 1/2 ground humanely raised pork and 1/2 grass-fed beef. Other than adding a little (1 tsp.) cornstarch to thicken the sauce in the last minute of cooking, I follow the recipe exactly. Because I have to watch my weight, one meatball is fine for me, but my husband eats three.

KnittingSis's Review

Sylros
January 01, 2014
I look forward to making these once a year for Chinese New Year. To make a thicker sauce, skip the soy milk. Light coconut milk is a little tasteless so I use regular. To cut the fat content, I make lots of sauteed veggies to go with. The recipe is a bit over complicated for no special reason--why flour AND cornstarch? I use fish sauce in the meatballs rather than soy. I have found that I like the texture better with a mix of pork and beef.

noelle71's Review

KnittingSis
April 20, 2013
N/A

PKcookin's Review

PKcookin
December 10, 2012
These are good, if I liked meatballs I might have rated higher. I also don't like water chestnuts and still liked these. They are a nice change. The sauce could be a little thicker.

rstarrlemaitre's Review

rstarrlemaitre
February 24, 2011
There was a lot going on in this recipe! From the ginger, to the green onions, to the chile pepper, to the coconut milk, it is a lot of wonderful flavor packed in. The only thing I felt got lost was the ground beef itself! I would use a little bit more beef to make these meatballs a bit meatier next time.

Sylros's Review

1CouplesKitchen
February 07, 2011
Made this at a party, everyone were asking about them and had seconds. I only wished that the sauce was thicker so that it created a gravy...love the flavours.

1CouplesKitchen's Review

EllenDeller
October 26, 2010
We liked really these! I omitted the water chesnuts, swapped out fish sauce for oyster sauce, added some chopped jalapeno and a little bit of Splenda. http://onecoupleskitchen.blogspot.com/2010/09/lions-head-meatballs-in-spicy-coconut.html