Shanghainese lion's head meatballs from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute mirin or sake for Shaoxing wine.

  • sldoug on August 21, 2018

    Super flavorful, tender meatballs (used two eggs). We felt these were almost too strong on their own, but the rice balanced them nicely. Didn't love the bok choy and only needed about 20 minutes to steam to tenderness, but some kind of greens/veg would be good.

  • chawkins on March 04, 2014

    Tenderest of meatballs, well, it's a cross between a meatball and a meat patty, the mixture was so loose, it could not hold its shape as a ball. I did use all three eggs called for. The taste is nice but I don't think they need to be that sweet, so I'll cut down on the sugar next time and I'll use a smaller pan so more of the natural juice will remain, not evaporated away. I will also use regular bok choy, not baby ones so they will not be overcooked.

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