Keto Taiwanese Lion's Head Meatballs (獅子頭)

Ingredients

• about 450 g Ground pork
• 1 cup Cauliflower rice
• 1 large Eggs
• 1/4 cup Green onions, chopped
• 1 tsp Ginger, minced
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 tbsp Shao Hsing rice wine
• 4 cups Chicken broth, low sodium
• 1/2 head Napa cabbage, roughly chopped
• 1 tsp Erythritol

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground pork, 1 cup cauliflower rice, 1 large egg, 1/4 cup green onions, 1 tsp ginger, 2 tbsp soy sauce, 1 tsp sesame oil, and 2 tbsp Shao Hsing rice wine. Mix everything together thoroughly with your hands until just combined; do not overmix.
2. 2Divide the mixture into 4 equal portions. Gently shape each portion into a large meatball, about 7.62 cm in diameter. The mixture will be moist.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C).
4. 4Carefully place the 4 meatballs into the hot pot. Brown them on all sides, turning gently, for about 5-7 minutes total. This step helps them hold their shape.
5. 5Pour in the 4 cups chicken broth and add the 1/2 head Napa cabbage, roughly chopped. Bring the liquid to a boil over medium-high heat (204.4°C / 200°C).
6. 6Once boiling, reduce the heat to low (93.33-107.2°C / 95-105°C), cover the pot, and let the meatballs and cabbage simmer gently for 30-40 minutes. The meatballs are cooked through when they reach an internal temperature of 74°C, and the cabbage should be tender.
7. 7Stir in the 1 tsp erythritol until dissolved. Taste the broth and adjust seasoning if needed, though the soy sauce and broth usually provide enough flavor.
8. 8Serve the Lion's Head Meatballs hot, with the broth and cabbage.

Substitutions

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