Lion's Head Meatballs with Bulgogi Sauce

Lion's Head Meatballs are enormous meatballs of ground pork or a combination of pork and beef. These are shaped like the size of golf balls, thus the term. Filipinos love meatballs so this is a recipe I often cook. After braising the meatballs, pour the sweet-flavored Bulgogi sauce and dinner is done. This easy dish is a fusion of Chinese-style meatballs combined with the sweet-savory goodness of a Korean-style Bulgogi sauce. This recipe is so easy to make and such a family favorite that it's on my menu rotation constantly. On days I have time, I make the meatballs ahead and freeze them. So, when we need dinner, I thaw the meatballs and cook them as directed.

This is a recipe for The Quirino Kitchen by Elizabeth Ann Quirino.

Prep Time45

Cook Time25

Total Time1 10

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine: Asian, Chinese, Filipino, Korean

Keyword: Lion's Head Meatballs Bulgogi Sauce

Servings: people

Calories: 78kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

Large mixing bowl
Large skillet - 12 to 14 inches diameter
Medium-sized saucepan
Slotted spoon
Cooking spoon

Ingredients

For the Lion's Head Meatballs:

1.5 pounds ground meat; use all-pork, or combination of pork and beef
2 stalks scallions whites, chopped; separate the scallion greens for garnish
2 whole large eggs
1/4 cup breadcrumbs, plain-flavor
2 Tablespoons all-purpose flour
1 Tablespoon shao xing rice wine
2 Tablespoons soy sauce, (Philippine brand or Chinese brand)
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon white pepper

For the Bulgogi Sauce:

4 Tablespoons soy sauce
1 Tablespoon calamansi or lemon juice; fresh or bottled
2 Tablespoons brown sugar
1 Tablespoon honey
1 Tablespoon shao xing rice wine
1 cup broth; use Pork, Chicken or Beef
2 cloves garlic, minced
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon white pepper

For garnish:

2 stalks scallion greens, chopped

For serving:

steamed white rice

Instructions

To cook the Lion's Head Meatballs:

In a large mixing bowl, combine the ground meat,, scallion whites, eggs, rice wine, soy sauce, shao xing rice wine, sugar, sesame oil, salt and pepper. Mix everything well till ingredients are incorporated.
Shape each meatball round and like the size of a round golf, or about 2-inches in diameter.
Place the meatballs on a platter and refrigerate for at least 30 minutes to firm up.
In a large skillet, over medium-high heat, add the oil. When oil is hot enough, in about 2 to 3 minutes, add the meatballs, using a slotted spoon.
Braise the meatballs in the skillet. Turn them around using the spoon, for the meat to cook evenly, inside and outside.
Cook the meatballs for about 18 to 20 minutes till completely done.

To cook the Bulgogi Sauce:

While the meatballs are braising, start cooking the Bulgogi sauce.
In a medium-sized saucepan, combine all the sauce ingredients: soy sauce, calamansi or lemon juice, brown sugar, honey, rice wine, broth, minced garlic, fresh ginger. Season with salt and pepper.
Stir the ingredients. Allow the sauce to come to a boil.
Then lower heat to a simmer. Let the sauce simmer for 2 minutes more for flavors to blend well.

To combine the Meatballs and the Sauce:

Pour the sauce over the braised meatballs in the large skillet.
Serve on a rimmed platter, family -style. Garnish with chopped scallion greens.
Serve warm with rice.

Cook's comments:

Storage: Store leftover meatballs in a covered container. These can keep in the refrigerator for up to 5 days. In the freezer, they can be kept in a plastic, air-tight container for up to 1 month.

Nutrition