Lion's head meatballs (Shih tzu tou) from Lucky Peach Presents 101 Easy Asian Recipes (page 214) by Peter Meehan and Editors of Lucky Peach

  • scallions
  • soy sauce
  • fresh ginger
  • sesame oil
  • chicken broth
  • Shaoxing wine
  • napa cabbage
  • white pepper
  • ground pork belly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bok choy for napa cabbage.

  • mamacrumbcake on September 18, 2019

    As the others mentioned, these meatballs were very tender. I made them large, according to the recipe instructions, but they easily fell apart. Next time I will make them smaller. This is very tasty, and more soup like than I expected. It would be wonderful on a cold evening. Although I made my meatballs with pork belly, neither the meat nor the soup was greasy. In fact, the whole meal felt very light. This was also surprisingly easy to put together, even with grinding the pork belly myself, from start to finish, it probably took about an hour.

  • hbakke on July 30, 2019

    These were pretty good. I probably used too much ginger in the meatballs and added quite a bit of broth. This turned into more of a soup, but it wasn't bad. Added rice noodles to the soup.

  • TrishaCP on November 04, 2018

    The meatballs were very tender, but I didn't love this as much as the other reviewers. I thought the broth made otherwise tasty meatballs a bit bland.

  • Astrid5555 on October 23, 2016

    I was inspired by the other notes about this recipe and it did not disappoint. I made the meatballs smaller than directed and they were beautifully tender. Also the broth was delicious after simmering the meatballs and the pak choi in it. Served over steamed rice. Will definitely repeat, since this was a dish the whole (!) family loved!

  • alex9179 on October 15, 2016

    Our favorite recipe from the book, so far. I made it as directed and served over rice noodles. We would increase the amount of broth because it was delicious after simmering the meatballs, which were wonderfully tender.

  • kari500 on March 05, 2016

    Thanks to mirage for the note. I made my meatballs smaller, and with ground turkey, and then did the same thing - used more broth, and served with rice noodles as a soup/stew. Big hit, and will be made again.

  • mirage on January 01, 2016

    We loved it. Very homey. My version was a soup, vs a stew: the recipe called for adding enough broth to get almost to the top of the meatballs, which the ingredient list said was 2c. It took almost 4 cups in my pot. But, as I said, it was a homey and very tasty soup, so I'd probably do it the exact same way in the future. Served on rice noodles.

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