Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These spicy meatballs are called "Lion's Head" because of their large size. Also, lions are believed to ward off evil. You can make the meatballs a day or two ahead, store them covered in the refrigerator, and heat them in the sauce before serving. Decrease the red pepper for a milder flavor.

Ying Chang Compestine
Recipe by Cooking Light January 2002

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Credit: Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

Recipe Summary test

Yield:
8 servings (serving size: 1 meatball and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 6 ingredients in a small bowl.

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  • To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bowl, and shape mixture into 8 meatballs. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.

  • Place sauce in a large saucepan; bring to a boil over medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.

Nutrition Facts

297 calories; calories from fat 20%; fat 6.5g; saturated fat 1.8g; mono fat 2g; poly fat 2.1g; protein 13.2g; carbohydrates 38.7g; fiber 17g; cholesterol 30mg; iron 1.4mg; sodium 616mg; calcium 12mg.
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