Recipe courtesy of Richmond Flores for Food Network Kitchen

Mushroom-Pork Lion’s Head Meatballs

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 50 min
  • Yield: 4 servings
This recipe is sponsored by Mushroom Council. A perfect meatball has great flavor and balanced texture. Shiitakes add depth and complexity — plus they make the meatballs more tender.



  1. Mix the ground pork with 5 tablespoons water in a large bowl. Mix in the chopped shiitakes, water chestnuts, Shaoxing wine, 3 tablespoons light soy sauce, the dark soy sauce, sugar, grated ginger, peppercorns, minced scallions, cornstarch, eggs and sesame oil. Stir in the panko.
  2. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 375˚F. Using wet hands, divide the pork mixture evenly into 8 large balls (the balls will not be firm). Using a slotted spoon, carefully add the balls to the hot oil in batches of 2 or 3. Cook, turning until browned, about 2 minutes. Remove and drain on paper towels.
  3. Line the bottom of a Dutch oven with the bok choy. Arrange the meatballs on the bok choy, then top with the ginger coins, whole mushroom caps, scallion pieces, chicken broth, remaining 3 tablespoons light soy sauce and the white pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the bok choy is tender and a thermometer inserted into the meatballs registers 165˚F, about 15 minutes. Discard the ginger coins.
  4. Serve the meatballs and vegetables in bowls. Pour in the broth.