Keto Taiwanese Lion's Head Meatballs (Soy-Free)

Ingredients

• about 680 g Ground Pork
• 1 cup Napa Cabbage, chopped
• 1 large Egg
• 1 tbsp Ginger, minced
• 0.5 cup Green Onions, chopped
• 2 tbsp Coconut Aminos
• 1 tsp Sesame Oil
• 4 cups Chicken Broth
• 0.5 tsp Xanthan Gum

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

Instructions

1. 1In a large mixing bowl, combine the about 680 g of ground pork, 1 cup of chopped Napa cabbage, 1 large egg, 1 tbsp of minced ginger, 0.5 cup of chopped green onions, 2 tbsp of coconut aminos, and 1 tsp of sesame oil. Mix thoroughly with your hands until all ingredients are evenly distributed.
2. 2Divide the mixture into 4 equal portions and gently form each portion into a large, round meatball, approximately 7.62-10.16 cm (7.5-10 cm) in diameter.
3. 3Pour the 4 cups of chicken broth into a large heavy-bottomed pot. Bring the broth to a gentle simmer over medium heat, aiming for a temperature of 85-96.11°C (85-96°C).
4. 4Carefully lower the 4 formed meatballs into the simmering broth. Reduce the heat to low, maintaining a gentle simmer, and cook for 30-35 minutes, or until the internal temperature of the meatballs reaches 71°C when measured with a meat thermometer.
5. 5To thicken the broth, sprinkle the 0.5 tsp of xanthan gum over the simmering broth while continuously whisking for 1-2 minutes. The broth should slightly thicken and coat the back of a spoon.
6. 6Serve the meatballs immediately in the thickened broth. The cooked meatballs will be firm to the touch and the broth will be lightly opaque.

Substitutions

Related Guides