Lion's Head Meatballs 紅燒獅子頭

Mix meatball ingredients and rest in the fridge 30-60min. This helps the mixture cool down so the balls are easier to form during the frying stage.

Fry the meatballs to form a golden crispy exterior. They don’t have to be completely cooked. You can fry them at whatever size you like, I prefer very large ones.

Place the fried meatballs into a pot with cabbage covered at the bottom to offset the meatballs.

Add in water, soy sauce, and very little sugar.

Cover the top of the meatballs with cabbage again, then cover and braise for 2-3 hours.