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–+ servings

健康版烤獅子頭

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main
Cuisine: Chinese
Servings: 4 people

Ingredients
 

Meatball Base

  • 500 g minced pork
  • 100 g firm tofu
  • 100 g canned waterchestnut
  • 40 g onion
  • 2 pcs egg

Seasoning

  • 2 tsp salt
  • 1 tsp sugar
  • 3 tbsp cornstarch
  • 1/4 cup breadcrumbs
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1 tsp chicken powder

The Braise

  • 200 g Napa cabbage
  • 400 ml chicken broth

Instructions

  • Prep: Finely dice the water chestnuts and onions. Wash the Napa cabbage. Drain and mash the firm tofu.
  • Mix Meat: Combine ground pork with all "Marinade" ingredients. Stir in one direction and throw the meat against the bowl until the mixture becomes sticky (to develop texture).
  • Combine: Add the diced water chestnuts, onions, and eggs to the meat paste. Mix until fully combined.
  • Shape: Divide the mixture into 10-14 equal portions and form them into round meatballs.
  • Bake to Set: Preheat oven to 430°F (220°C). Line a baking sheet with parchment paper, place meatballs on top, and spray with oil. Bake for 20 minutes until browned and set. (See Notes for Air Fryer method).
  • Prep Pot: While meatballs bake, place Napa cabbage in a pot and pour in chicken broth.
  • Braise: When meatballs are done baking, place them on top of the cabbage. Cover the pot. Bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.
  • Finish: Turn off heat. Keep covered and let it steam for another 5 minutes to ensure meatballs are fully cooked and juicy. Serve hot.

Notes

1. Health Tip: Spraying oil and baking at high heat replaces deep-frying. It browns the meat and sets the shape with significantly less fat.
2. Air Fryer Method: Set to 400°F (200°C) and cook for 15 minutes.
3. Cooking Logic: The meatballs don't need to be 100% cooked after the oven step. They will finish cooking in the steam of the pot, which keeps them soft and moist rather than dry.