Chinese lion's head pork meatballs

Kids will love to help make these giant pork meatballs, perfect for a Chinese New Year feast. The meatballs are flavoured with fresh ginger and spring onions before being baked with a sticky plum glaze. 

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Use your hands to combine well, then shape into 4 large meatballs.

2. Heat a nonstick frying pan over a medium heat. Add the oil and, when hot, add the meatballs. Fry for 5-6 mins, stirring, until lightly browned. Transfer the meatballs to a small ovenproof dish and spoon the plum sauce on top. Bake for 20 mins, turning halfway, until cooked through.

3. Meanwhile, bring a large saucepan of water to the boil and add the pak choi and green beans. Cook for 3-4 mins until the vegetables are just tender, then drain.

4. Garnish the meatballs with the sliced spring onions and serve with the vegetables and rice.

Tip: Having damp hands will make shaping the meatballs easier, as the mince won't stick to your fingers.

Ingredients

Ingredients

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Use your hands to combine well, then shape into 4 large meatballs.

2. Heat a nonstick frying pan over a medium heat. Add the oil and, when hot, add the meatballs. Fry for 5-6 mins, stirring, until lightly browned. Transfer the meatballs to a small ovenproof dish and spoon the plum sauce on top. Bake for 20 mins, turning halfway, until cooked through.

3. Meanwhile, bring a large saucepan of water to the boil and add the pak choi and green beans. Cook for 3-4 mins until the vegetables are just tender, then drain.

4. Garnish the meatballs with the sliced spring onions and serve with the vegetables and rice.

Tip: Having damp hands will make shaping the meatballs easier, as the mince won't stick to your fingers.