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Slow Cooker Lions Head Meatballs Recipe
- Prep time 30 Minutes
- Cook time: 8 Hours
- Total time 8 Hours & 30 Minutes
- Serves 6
- 1kg (2.2 lb) ground beef
- 2 shallots, finely diced
- 2 tsp garlic, crushed
- 2 tsp ginger, minced
- 2 Tbsp dry sherry
- 1 Tbsp sesame oil
- 2 Tbsp cornstarch
- 2 tsp. salt
- 500g (1.1 lb) Chinese cabbage cut into large strips
- 1 red onion, sliced
- 250ml (8 fl oz) beef stock
- 1 Tbsp. soy sauce
- Firstly, in a bowl combine the ground beef, shallots, garlic, ginger, sherry, sesame oil, cornstarch and salt.
- Form the meat mixture into large meatballs. Aim for them to be roughly the size of a tennis ball. I use a cup measure to get roughly the amount of mixture I need.
- In a frying pan over high heat add 2 tbsp oil. Brown all the meatballs. Put aside.
- In a slow cooker add the Chinese cabbage, red onion, beef stock, and the soy sauce. Lastly, add the meatballs.
- Cook for 8 hours on low.
- Serve & Enjoy
- Pine nuts can be added into the meatball mixture for an extra bit of crunch and flavor.
- Mushrooms are a great addition to the broth mixture. Add these at the same time as the cabbage. You can use any type of mushrooms such as enoki or button mushrooms.
- I like the sauce to be a bit runny, but if you want it nice and thick, then you can easily thicken it using some cornstarch. Near the end of cooking, mix one tablespoon of cornstarch with one tablespoon of water and pour into the sauce. Cook on high for 15 minutes or until thickened.
- You don’t have to use ground beef for these slow cooker lion's head meatballs. People often make use of ground pork instead. You can also try using ground chicken if you want to be completely different.
- Make the meatballs smaller if you need them to cook faster. At their full size there is roughly enough for six people or one each.
- If you love the taste of soy and don't mind if the broth ends up a little salty, then feel free to add another couple of tablespoons of soy sauce. It does add a bunch more flavor.
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