How to Make Tasty Lionhead Meatball Sub

Lionhead Meatball Sub. Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. Great recipe for Lionhead Meatball Sub.

Lionhead Meatball Sub I only like certain condiments on my regular meatball subs. So these meatballs are Asian style, so I said to myself, self, I need something similar to Asian cuisine.. CHING HE HUANG Chinese Food Made Easy 'Lion head' meatballs 狮子头 Taste the Lin-Sanity 林書豪味 Gloriously easy, these tasty beef meatballs will please. You can cook Lionhead Meatball Sub using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of Lionhead Meatball Sub

  1. It’s 2 tablespoons of mayochup.
  2. Prepare 3 of leftover Lionhead meatballs see my recipe.
  3. Prepare 5 slices of dill pickle chips.
  4. Prepare 2 slices of American cheese.
  5. Prepare 1 slice of sausage roll.

Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise. Umami Girl is your guide to a life well-lived. We are a lifestyle site for curious, thoughtful women who seek to make every day a little special and have a great time doing it.

Lionhead Meatball Sub step by step

  1. Heat the meatballs, as they heat get the roll, and mayochup. Split open the roll..
  2. Add the mayochup. Add the pickle chips. Then the meatballs..
  3. Add the cheese on top, take that first bite. I hope you enjoy!!!.

We're brimming with real talk about the things that matter most — family, food, home, and adventure — and we hope you'll love digging in. To make these into a toddler-friendly meal (and one of Luke's favorites), sub ground turkey instead of pork and add one more egg. Use just a tablespoon or so of oil in a large skillet and fry into thin patties, rather than large meatballs, flipping once and cooking until brown on both sides. Braised "Lion's Head" Meatballs with Napa Cabbage These giant ginger and garlic-spiced meatballs are made with ground pork, which makes for a shorter braising time and a dish no less delicious for it. According to legend, this dish of pork balls was first invented by a Yangzhou chef during the Sui Dynasty.