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Cecilia’s Lion’s Head Meatballs

by Ruth Reichl
Yield: Serves 4
Source: https://ruthreichl.substack.com/p/she-changed-the-way-we-think-about

Ingredients

You have 1 of 12
produce
  • ○1/4 cupcanned water chestnuts(drained and minced)
  • ○1 tablespoongreen onions(minced, white part only)
  • ○1 tablespoonginger(minced)
  • ○1 large headNapa cabbage(quartered, root end reserved)
protein
  • ○1 poundground pork
grain
  • ○4 ouncesbean-thread noodles
pantry staple
  • ○3 teaspoonskosher salt
  • ✓3 tablespoonssoy sauce
  • ○1 tablespoonShaoxing wine
  • ○1/2 teaspoonwhite pepper
  • ○Peanut or vegetable oil
  • ○1 1/2 cupschicken broth
other
  • ✓1/2 cupwater

Instructions

  1. Cut off the root ends of the quartered cabbage, and slice the cabbage crosswise into thirds. Set aside.
  2. Pour hot water over the bean-thread noodles and let them soak about 15 minutes until they’re soft.
  3. Combine the pork, water chestnuts, green onions, ginger, 2 teaspoons of the salt, 1 tablespoon of the soy sauce, wine, and white pepper in a bowl. Gently mix all the ingredients with your hands being careful not to overmix. Loosely form the pork into 4-ounce balls (about 1/2 cup each), and place them on a baking sheet. Set aside.
  4. Line a plate with paper towels. Heat a large nonstick skillet over high heat until a bead of water dances on the surface and then evaporates. Cover the bottom of the skillet with a thin film of oil and swirl to coat. Arrange the meatballs in a single layer in the bottom of the pan, but do not overcrowd them (you will probably need to cook the meatballs in batches). Decrease heat to medium and cook the meatballs, turning with tongs to cook evenly, until all sides are well browned (about 6 minutes). Transfer the meatballs to the prepared plate. Repeat this process until all the meatballs are cooked.
  5. Put the root ends of the cabbage in the bottom of a large saucepan. Gently place the meatballs on top, and pour the chicken broth and water over them. Bring to a boil over high heat, decrease the heat to medium-low, and simmer, uncovered about 5 minutes. Add the cabbage strips and remaining teaspoon of salt. Cover the pot with a tight-fitting lid and continue to simmer until the meatballs are cooked through and the cabbage is tender, about 10 minutes more.
  6. Add the noodles and remaining 2 tablespoons of soy sauce, stir and remove from the heat.
  7. Spread cabbage and noodles across a platter and arrange the meatballs on top.