Chinese Braised Lion’s Head Meatballs

Ingredients:

• 1 lb ground pork (preferably with some fat)

• 1/2 cup water chestnuts, finely chopped

• 3 green onions, finely chopped

• 1 tbsp ginger, minced

• 2 tbsp soy sauce

• 1 tbsp Shaoxing wine (Chinese cooking wine)

• 1 tsp sesame oil

• 1 tsp sugar

• 1/2 tsp white pepper

• 1 egg

• 2 tbsp cornstarch

• 3 cups napa cabbage, roughly chopped

• 2 cups chicken broth

• 2 tbsp oyster sauce

• 1 tbsp soy sauce (for braising liquid)

• Salt to taste

• Cooking oil

Instructions:

1. Prepare the meatballs:
   In a bowl, combine ground pork, chopped water chestnuts, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, egg, and cornstarch. Mix thoroughly until well combined and slightly sticky.

2. Shape the meatballs:
   With wet hands, form the mixture into large meatballs about the size of a golf ball or slightly bigger.

3. Sear the meatballs:
   Heat 2 tablespoons of cooking oil in your Nutri-Stahl 6 QT pot over medium heat. Brown the meatballs on all sides carefully, about 3-4 minutes per batch. Remove and set aside.

4. Prepare the braising base:
   In the same pot, add chopped napa cabbage and stir for 2 minutes until slightly wilted.

5. Add liquids:
   Pour in chicken broth, oyster sauce, and soy sauce. Stir to combine.

6. Return meatballs to pot:
   Gently place the meatballs back into the pot on top of the cabbage. The liquid should cover about half the meatballs.

7. Simmer:
   Cover the pot and reduce heat to low. Let simmer gently for 30-40 minutes until the meatballs are cooked through and tender.

8. Final seasoning:
   Taste the broth and adjust salt if necessary.

9. Serve:
   Serve hot, spooning some of the braising liquid and cabbage over the meatballs. Delicious over steamed jasmine rice.