A meatball dish like these Lion’s Head Meatballs is my go-to recipe when the days are long and I have no idea what to cook for dinner. Filipinos call meatballs “bola-bola” because of their obvious spherical shape. I made huge specimens, almost the size of golf balls. Even better, I poured a sweet bulgogi sauce on top, which made it a hit on the dinner table.
Why you will like this recipe
In addition to being an easy recipe to make, the sweetly spiced bulgogi sauce over the rich, filling meatballs makes for a filling dinner that can easily transition from a weekend meal to a gathering with friends at any time. And due to the sweet and salty taste of the meatballs, they combine well with other vegetable side dishes. You can serve it at any time as an appetizer, main course or side dish.
On days when you have time, you can even make these meatballs in advance, freeze them, and thaw them the day you need them for a meal.
Ingredients you need
Most of the ingredients may already be in your pantry or refrigerator.
For the meatballs:
Ground pork – or use a combination of pork and beef
Spring onions
Eggs
breadcrumbs
Rice wine
I am willow
sesame oil
Salt and black pepper to taste
For the bulgogi sauce:
I am willow
Calamansi juice
Brown sugar
Honey
Rice wine
Pork, chicken or beef broth
Garlic
Fresh ginger
The process
All you have to do is gather the ingredients for the meatballs, shape them and let them cool in the fridge for half an hour or longer if desired.
Then fry the meatballs in the pan until they are completely cooked.
While the meatballs are frying, simmer the sauce ingredients.
Arrange the meatballs on plates and pour the sweet bulgogi sauce over them.
What to Serve with Lion’s Head Meatballs with Bulgogi Sauce
This is a sweet-tasting appetizer, so it’s a good idea to serve it with steamed rice and vegetables on the side, be it a crisp salad or perhaps blanched spinach with a drizzle of oyster sauce.
This is exactly the kind of meatball meal you never thought you needed.
Lion’s Head Meatballs with Bulgogi Sauce
Servings: 4 People
Calories: 78kcal
For the lion head meatballs:
- 1.5 pound minced meat; Use pure pork or a combination of pork and beef
- 2 Stems green onions, chopped; Separate the green onions for garnish
- 2 quite big eggs
- 1/4 cup Breadcrumbs, natural
- 2 tablespoon All-purpose flour
- 1 tablespoon Shao Xing rice wine
- 2 tablespoon Soy sauce (Filipino or Chinese brand)
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Salt
- 1/4 teaspoon white pepper
For the bulgogi sauce:
- 4 tablespoon I am willow
- 1 tablespoon calamansi or lemon juice; fresh or bottled
- 2 tablespoon brown sugar
- 1 tablespoon Honey
- 1 tablespoon Shao Xing rice wine
- 1 cup Broth; Use pork, chicken or beef
- 2 cloves Garlic, chopped
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon white pepper
To garnish:
- 2 Stems Spring onions, chopped
How to prepare the lion’s head meatballs:
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In a large mixing bowl, combine ground beef, scallions, eggs, rice wine, soy sauce, Shao Xing rice wine, sugar, sesame oil, salt and pepper. Mix everything well until the ingredients are incorporated.Shape each meatball into a round shape, about the size of a round golf ball, about 2 inches in diameter.Place the meatballs on a platter and refrigerate for at least 30 minutes to firm up.
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In a large skillet over medium-high heat, add the oil. When the oil is hot enough, about 2 to 3 minutes, add the meatballs using a slotted spoon.Fry the meatballs in the pan. Turn them over with the spoon so that the meat cooks evenly inside and out. Cook the meatballs until fully cooked, about 18 to 20 minutes.
How to cook the bulgogi sauce:
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While the meatballs are braising, start cooking the bulgogi sauce.In a medium saucepan, combine all 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. Let the sauce boil. Then reduce the heat until it simmers. Let the sauce simmer for another 2 minutes so the flavors blend well.
To combine the meatballs and sauce:
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Pour the sauce over the braised meatballs in the large skillet.Serve family style on a rimmed platter. Garnish with chopped spring onions.Serve warm with rice.
Cook’s comments:
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Storage: Store leftover meatballs in a covered container. These can be stored in the fridge for up to 5 days. They will keep in the freezer in an airtight plastic container for up to 1 month.
Portion: 100grams | Calories: 78kcal | Carbohydrates: 15G | Protein: 2G | Fat: 1G | Saturated fat: 0.1G | Polyunsaturated fat: 0.2G | Monounsaturated fat: 0.2G | Sodium: 1589mg | Potassium: 55mg | Fiber: 0.3G | Sugar: 10G | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg
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