A meatball dish like this lion’s head meat balls is my recipe when the days are long and I have no idea what to cook for dinner. Filipinos call meatballs ‘Bola-Bola’ because of its obvious ball form. I made gigantic, almost the size of golf balls. Even better, I cast a sweet Bulgogi sauce about it that made this winner at the dining table.
Why will you like this recipe
Apart from the fact that the Bulgogi sauce with a sweet taste is a simple recipe, it is a satisfactory dinner that can easily be transmitted from a weekend meal to a meeting of friends at any time for a satisfactory dinner. And due to the sweet flavors of the meatballs, it can easily combine with other vegetable pages. You can operate this at any time as a starter, main course or page.
On days when you have time, you can even make these meatballs ahead, freeze them and thaw them during the day from which they need them for a meal.
Ingredients you need
Most ingredients may already be in their pantry or fridge.
For the meatballs:
Ground pork – or use a combination of pork and beef
Spring onions
Egg
breadcrumbs
Rice wine
I am a sauce
sesame oil
Salt and black pepper taste
For the Bulgogi sauce:
I am a sauce
Calamansi juice
Brown sugar
Honey
Rice wine
Pork, chicken or beef broth
Garlic
Fresh ginger
The process
All you have to do is put together the ingredients for the meatballs, shape them and let them cool for half an hour or more in the fridge if you wish.
Then fry the meatballs until they are completely cooked.
As the meatballs fry, simmer the ingredients for the sauce.
Plate the meatballs and pour the sweet Bulgogi sauce over it.
What should serve with the lion’s head balls with Bulgogi -Sauce
This is a traces with a sweet taste, so it is a good idea to serve this with damped rice and vegetable green on the side, whether a crispy salad or maybe a blanched spinach with a dash oyster sauce.
This is exactly the type of meatballs that you have not needed so far.
Löwenkopf meat balls with Bulgogi -sauce
Portions: 4 People
Calories: 78Kcal
For the lion’s headballs:
- 1.5 pound Hack meat; Use all-pork or combination of pork and beef
- 2 Stem Spring onions white, chopped; Disconnect the spring grasses for the garnish
- 2 quite Big eggs
- 1/4 cup Breadcrumb, plain floom
- 2 tablespoon All -purpose flour
- 1 tablespoon Shao Xing Reiswein
- 2 tablespoon Soya sauce (Filipino brand 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 a sauce
- 1 tablespoon Calamansi or lemon juice; fresh or filled
- 2 tablespoon brown sugar
- 1 tablespoon Honey
- 1 tablespoon Shao Xing Reiswein
- 1 cup Broth; Use pork, chicken or beef
- 2 Carnate Garlic, chopped
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon white pepper
For the garnish:
- 2 Stem Scallion Greens, chopped
To cook the lion’s head balls:
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Mix the minced meat, the scarf back, eggs, rice wine, soy sauce, Shao -xing -Cour, sugar, sesame oil, salt and pepper in a large mixed bowl. Mix everything well until the ingredients are installed.Design every meatball and like the size of a round golf or a diameter of about 2 inches.Place the meatballs on a plate and cool down for at least 30 minutes to argue.
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Add the oil in a large pan over medium heat. If oil is hot enough in about 2 to 3 minutes, add the meatballs with a slit spoon.The meatballs braise in the pan. Turn it with the spoon so that the meat can cook evenly and outside. Cook the meatballs for about 18 to 20 minutes until you are completely finished.
To cook the Bulgogi sauce:
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While the meatballs smear, cook the Bulgogi sauce.Combine all sauce ingredients in a medium-sized saucepan: soy sauce, calamansi or lemon juice, brown sugar, honey, rice wine, broth, chopped garlic, fresh ginger. Season with salt and pepper. Stir the ingredients. Let the sauce come to a boil. Then let the heat simmer. Let the sauce simmer for another 2 minutes so that flavors mix well.
Combine the meatballs and the sauce:
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Pour the sauce over the braised meatballs in the large pan.Serve on a surrounded record in family business. Garnish with chopped scallion.Serve warm with rice.
Koch’s comments:
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Storage: Store remaining meatballs in a covered container. These can be kept in the fridge for up to 5 days. In the freezer you can be kept in an airtight container made of plastic for up to 1 month.
Portion: 100Gram | Calories: 78Kcal | Carbohydrates: 15G | Protein: 2G | Fat: 1G | Saturated fat: 0.1G | Polyunes unsaturated fat: 0.2G | Monoons unsaturated fat: 0.2G | Sodium: 1589mg | Potassium: 55mg | Fiber: 0.3G | Sugar: 10G | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg
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