LION’S HEAD CHINESE MEATBALLS

INGREDIENTS

FOR MEATBALLS:

1 lb of ground pork

½ cup of breadcrumbs

2 large eggs

2 tablespoons cooking wine (or mirin)

¼ cup green onions (finely chopped)

2 tablespoons of soy sauce

1 teaspoon of sesame oil

½ tablespoon brown sugar

1 teaspoon fresh ginger (grated)

1 teaspoon garlic (minced)

1 teaspoon salt

½ teaspoon black pepper

FOR SWEET SAUCE:

¼ cup of soy sauce

¼ cup of chicken broth

2 tablespoons of brown sugar

1 teaspoon of sesame oil ½ tablespoon of flour

DIRECTIONS

MAKE THE MEATBALLS:

1. In a large mixing bowl, combine pork with breadcrumbs, eggs, cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper.  Mix well until uniform in consistency.
2. Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.
3. Cook the meatballs in the air fryer or oven.
4. In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
5. In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.

MAKE THE SWEET SOY SAUCE:

1. In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.
2. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached. 
3. Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.