Lion's Head Meatballs - How to Make Huaiyang Braised Pork Meatballs (红烧狮子头)

Shizitou, a.k.a. lion's head meatballs. These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise.
We're doing a lengthier restaurant-version of this dish - it's a bit of work, but well work it!
Written recipe over here on Reddit:
/ recipe_shizitou_lions_...
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

[@A_T216]

I love how varied meatball recipes are around the globe, and yet something about a ball of meat-mush is so ubiquitous and delicious no matter the style

[@user-bz3kd2mt3u]

I suppose it's because almost all cultures eat meat, but any animal larger than a chicken will have tough parts that you don't want to waste, and "just absolutely annihilate it with a sharp thing" is a great way to make it not tough

[@hoipoi648]

my grandma makes a white version of this, using salt, homemade broth, white pepper, less meat and far less cook time. to make it soft and tender (and probably cheaper) she uses tofu and long white cabbage in the meat which results in a soft, tender and slightly sweet meatball even with a short cook time. still very very delicious.

[@sigmascrub]

No matter what culture you come from, we can all relate on longingly staring at your soon-to-be-delicious food

[@tatoruso]

I would love my wife to longingly stare at my meatballs...

[@bobsmith372]

@@tatoruso um... yeah im scared😂

[@jan-hendrikmoritz8546]

Made this today, its 23.53 here in Germany :) Turned out delicious, nur my meat was nearly white and the broth was quite clear, because I dont have dark soy Sauce :/ So I made some stir-fried veggies to it and ate it like a soup with rice ^^ My girlfriend loved it and we both agreed that the texture of the meatball is defenetly....different :D

[@stephanieli7519]

Awesome. I'm curious, how do you guys think about the texture?

[@jan-hendrikmoritz8546]

Stephanie Li to us it was very soft indeed like you said. The fat rendered nicely and the lean was a bit spongy because it soaked so much water :D

[@violetviolet888]

You learned the key to Chinese cooking. Meat should melt in your mouth, and vegetables should be crunchy.

[@TheMonkWay]

Thanks for not assuming my blender

[@MonkeyswithGuns]

You may not have a blender, but you DEFINITELY have two meat cleavers.

[@sangminyi93]

And that scale for measuring exact grams

[@mastercheif878]

Cleavers aren’t expensive to buy. The results won’t be the same with a blender

[@KevinSmithGeo]

It looked to me like one vegetable cleaver and one meat cleaver. At 1:12 you can see the meat cleaver on the camera's left (Steph's right) It's thicker, has a concave spine, and a hole in the blade. The vegetable cleaver on the right (Steph's left) is thinner (though still thicker than most knives) has a slightly convex spine, and no hole.

[@maybudha]

😂👍👍

[@Ace_Hunter_lives]

Ha!! This recipe may be the one where I finally break down and buy a couple of cleavers.

[@briancooney9952]

When i was in China on a job, we were always going to this cheap buffet for lunch and i think i ate a meatball or two every day on that trip. Those meatballs were chewy and dense, i assume they were some sort of pre prepared possibly frozen cheap mass produced thing. Definitely couldn't break them apart with chopsticks. When i got home from that trip i tried to make them. Looked up a recipe (that seems to be not really similar to yours). It had minced water chestnut and minced ginger IN the meatballs. But they were seared in a pan first, then braised. They came out really soft and fluffy, but way too weak. They pretty much fell apart. On my next trip to Jinan, i stumbled upon a little mom and pop shop that had what seemed to be similar to the recipe i used. Super soft and fluffy, but theirs weren't falling apart like mine. I guess that's where the one directional stirring helps. I've been wanting to make them again, i'll definitely try this recipe. I think your broth is a bit more substantial as well.

[@MollyPepperable]

you guys are the best, loveliest most educational and informatice people on the internet

[@draculabeef9269]

Sweet baby Jesus!!! That looks AMAZING!

[@Blopezphoto]

It's interesting to me how much the da (sic) step looks like similar methods for hand-developing enriched bread doughs. Am mixing some brioche today while watching this and it was startling to me!

[@maicrowsoft8867]

Probably one of my favourite dishes of all time. I recommend slicing them up and putting between bread, eat it like an Italian meatball sandwich.

[@ChineseCookingDemystified]

So I have a sneaking suspicion that no one actually goes into the description for the written recipe lol... I understand, I usually don't read description boxes either. Written recipe over here on Reddit: www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/

[@theoliem7075]

i read your description box all the time, and i read about your about us aswell

[@theoliem7075]

when is the newest videos come out ? are you uploading every 1 week ?

[@ChineseCookingDemystified]

Yep, next one's up in ~6 hours :)

[@jcmacbeth]

I definitely look when I need to. Keep it up.

[@makemywayman]

funny coz i ALWAYS open the description box when i watch cooking video to search for the recipe ;-)

[@eckankar7756]

This looks good, I am going to make this. I would like it on noodles.

[@CrackDavidson1]

Love this channel! This is what we westerners need

[@carlgradolph9676]

Thank you SO MUCH! This is the first time I've encountered a recipe for shizitou. Only ever eaten it in the PRC, where I quickly learned to love it. I suspect that chop suey, moo goo gai pan, pork fried rice and General Tso's chicken have a wider appeal in the U.S. than this dish; here's hoping that this video will inspire Americans to branch out a bit. Trust me; it tastes great. It may not receive approval as a "heart healthy" dish, but who cares? As a wise old man once told me, "You gotta add life to your years instead of years to your life."

[@ChineseCookingDemystified]

Well, ya know, all about portion size :) Usually it's one meatball per person so... they'll clock in at around 450 calories? Then have some veg/fish/tofu with white rice. Good, complete meal that'll be less than 1000 calories.

[@zenmaster8826]

now.. combine with mapo tofu, noodles and curry.. :3

[@TheMaxalphaevan]

And watch everyone strip from the burst of curry oozing out of the meatball

[@insobyr9779]

was that a shokugeki reference? 😂

[@sos-vm9yi]

Really appreciate these recipes keep up the great work

[@stephanieli7519]

Thank you :)

[@derekng1750]

Love the video. The explanations for why you dot the meat or stir one direction are really interesting. Keep it up!

[@vincentvindevogel2368]

Another nice addition to meatballs is tofu or a soft cheese (like Boursin). Maybe not traditional Chinese cooking, but also, who cares, it's delicious.

[@teejay818]

we could have a recurring joke where we play a clip of the band One Direction every time we stir in one direction.

[@aospkitkat4446]

Love your recipes, guys!

[@stephanieli7519]

Thank you~ glad you like it :)

[@KentPaul]

I remember eating this first at Zhen Gong Fu during my years in Shenzhen and now I see this video! I would love to see a Q&A video to get to know more about the people behind this channel.

[@ChineseCookingDemystified]

Oh nice, we're based in Shenzhen. Feel free to ask us whatever, we're pretty active in the comments here :)

[@ivarlosna6516]

Looks really good. You're making me hungry while I'm at work with no access to food (forgot to bring lunch).

[@TheRationalPi]

Reminds me of the cabbage rolls my polish grandma used to make. Funny how cultures a world apart can land on the same techniques!

[@PrivateHaggard]

Kohlrouladen!

[@kncraft]

Thank you! Love to learn technique!!!

[@thatdutchguy2882]

We do a very similar thing with our Dutch meatballs, so i'm sure I'm going to love this dish 谢谢.

[@bartvanderoordt510]

as a dutchy this was my first tought when seeing this . we have some on the stove now

[@jeffreychow8715]

I just had this in a Yangshuo restaurant. The texture was butter smooth and so delicious. Now I know what it's supposed to be and taste like. It was without water chestnuts.

[@ChineseCookingDemystified]

Oh nice, you in China now? Feel free to drop by Shenzhen if you're in the neighborhood! And yeah, to me at least, the Huaiyang style Lion's head meatball is a... very specific thing :)

[@jeffreychow8715]

Chinese Cooking Demystified hey Thanks for the invite. Back home now. I found I like southern style more than northern . I had the most amazing egg fried rice in Shanghai, and this was at a dim sum Shanghai place. That was very high end.

[@ChineseCookingDemystified]

You remember the name of the place? Maybe we could do a bit of research and try to recreate it :)

[@jeffreychow8715]

Chinese Cooking Demystified a it was I the French concession in a mall. On the second floor. I was part of a tour group and forgot to take a pic of the restaurant name.

[@jeffreychow8715]

Chinese Cooking Demystified . I think the method is standard with no soy sauce . Salt and broth. Their was 4 shrimp butterflied and velveted in texture. I tried to recreate it. Need really fresh eggs. Stock use was a mix of shrimp shells boiled with ginger and marinated with xiaoxing wine. White pepper. Rice used was round grain fresh cooked. Chicken stock. For finish. High heat and plenty of oil. The rice was blazingly white. The eggs were marigolds yellow and had an exceedingly eggy flavor. Just delicious. I'm kicking myself for not making a note of that restaurant name.

[@MackerelCat]

I had that exact same kettle in Beijing

[@DaveAp7]

Thank you for such consistently amazing content!

[@ChineseCookingDemystified]

Cheers, glad you're enjoying the recipes!

[@yunyizhou5882]

my mum normally tosses in some finely diced water chestnuts as well and it creates a greaaaaat texture! great video as always!

[@ChineseCookingDemystified]

Yep, love that too. We slightly prefer it without water chestnuts for a more even texture :)

[@stephanieli7519]

I saw people toss in diced abalone for this dish when making it as celebrating new year, lol.

[@charlesjiang5243]

I think many restaurants add water chestnuts or tofu as a filler to replace the amt of meat haha but I kind of like it with chestnuts in it too!

[@violetviolet888]

@@charlesjiang5243 More important for texture over cost.

[@toddstropicals]

Great now I'm hungry, I'll make it, but not now it's almost 1am in Florida.

[@zalibecquerel3463]

Make it and enjoy it! It's so tasty!

[@charlesjiang5243]

I tried tossing the blanched meatballs into a crockpot on high for the 4 hours and it worked out perfectly! Now I don't have to worry about the house burning down if I leave the house with the stove on.

[@violetviolet888]

I would have set it to low.

[@sitinurhaliza309]

I just did it, the family polished the bowl all eaten, broth nice, meatballs tender, the napa cabbage soaked up the flavors. Thanks for this delicious recipe. Could never make the meatballs tender in the past, now finally nailed it😂❤

[@craftressc3701]

4 hours? 🤤

[@Ace_Hunter_lives]

So, did Steph spend the whole two hours staring longingly at the meatballs? :D

[@jameswnmcn]

So detailed - love recipe and your presentation. Subscribed to your channel.

[@JustaFatBoi]

Any idea about the difference between this and 四喜丸子？

[@notthatcreativewithnames]

0:06 "classic lion dish"? Did I misheard anything?

[@totot99]

You don't expect people to have a blender but a scale??? Make it make sense 😭

[@thomasvial8584]

Is it possible to use some lard for the fat part ? Like 300g pork loin 200g lard ?

[@TRILLGFP]

your right hand was holding a meat cleaver indicated by the hole and the thicker blade profile

[@lms5608]

Are you meant to eat it on its own or is it something you can eat it with like rice?

[@ChineseCookingDemystified]

Depends on how much you can eat, lol. But it's usually part of a meal and you can have rice on the side.

[@lms5608]

@@ChineseCookingDemystified haha awesome, thanks for your reply!

[@TheDaniel121082]

in indonesia this dish changed into bedf strangely

[@michelroy7578]

How can we get the recipe? It’s deleted in your first comment :(

[@sixstringedthing]

As a Pork Addict, I can't wait to try this.... Chinese pork dishes are THE BEST!! I only have off-the-shelf minced pork from the supermarket, but I also have a secret weapon... a few big chunks of fat trimmed from a bone-in pork rack that I butchered into individual chops and then froze for future use. Hopefully dicing up the fat and chopping/mixing it through the ground pork will provide a good texture to the dish. I'm looking forward to staring longingly at them as they slowly braise... thanks Steph and Chris!

[@chrisfairchild7139]

I have made this a couple times in a slow cooker. Prep in morning, set up a timer for the slow cooker to come on 4 hours before I get home from work. The meatballs held up fine sitting all day in the prepped braising liquid, just have to make sure the liquid is cold before you put the meatballs in to keep it safe. My kitchen is usually cold enough not to worry about ambient temperature but on hot summer days I have chucked some ice cubes into the liquid before leaving to be sure. Would recommend. This is too tasty to be a weekend only thing.

[@crabmansteve6844]

I'm not telling you what to do, but that is a recipe for food poisoning. Sitting for a long time at 41f and up to 135f is prime bacterial growth territory. You may not have gotten sick yet but it is going to happen at some point. In the US they will shut a restaurant down for this.

[@chrisw7347]

6 thumbs down because no actual lion meat.

[@eckankar7756]

Lion head sounds better than Cat Head Soup.

[@jocelynrichmond7215]

Hahaha!!!

[@snesfan8935]

Giant Swedish meatball.

[@FailSonOfAnarchy]

3:25 "Beating your meat", if you will.

[@paulcallahan3897]

Black is definitely her best color :)

[@fredrikliljeblad1209]

FYI_i HAVE SEARCHED HIGH AND LOW FOR THIS MARVELLOUS RECIPE. NOTHING IS EVER TOO MUCH TROUBLE FOR PERFECTION! AND, I, FOR ONE, DO INDEED READ THE COMMENTS, HENCE MY FINALLY--AFTER HAVING FOUND IT TODAY--MY WEEK-LONG SEARCH FOR THE WRITTEN RECIPE, YOUR RECIPES ARE PERFECT AND PRECISE, AND WORTH SEARCHING OUT!

[@danadrian2752]

When you go crazy looking for the link in the description, only to realize he specifically stated it’s not in the description anymore :(

[@ChineseCookingDemystified]

It's here! www.patreon.com/posts/20227689

[@caishaoting]

Ma~ I'm learning Chinese cooking from an American! And, it's better than many of the Chinese videos I've seen! haha

[@ChineseCookingDemystified]

Haha really more Steph than me it it makes you feel better :) I'm the researcher/cook for about... 1 out of every 4 videos ish? It's undeniable that for myself as a non-native speaker deep dives looking into/testing these take way longer for me to do than her. Plus, I've learned a ton from Steph and her family. We do really push for a nice quality result, so I do like to think we've better than a lot of the stuff that's out there in Chinese... but in the end we're not chefs and the very best Chinese-language sources definitely have us beat :)

[@caishaoting]

@@ChineseCookingDemystified I tried your veggie stir-fry methods the other day. Worked great! Now I do the Long Yao dance every time I cook. :-D

[@kys7615]

What? 6 hours for a meatball? Nty

[@hadesspeaks7948]

This is interesting,i saw many recipes where they suggest some kind of crunchy vegetable to give variety since the meatball is so soft but this recipe doesn't have that

[@malayaleeking]

Can this be made in an instant pot with similar results in less than 6 hours?

[@primprim227]

malayaleeking I cooked them in an instant pot for 40 minutes and they turned out great.

[@kdoran709]

"Pomegranite seed sized"

[@MetallaraBho]

Today I'm making gyoza, next week I'll be making these :D

[@stephanieli7519]

Great~ Let us know how it turns out.~~

[@TRILLGFP]

wow the table spoons are huge

[@jan-hendrikmoritz8546]

I got a problem with the Liajiu in the way that my asian store doesnt sell it . the just have sake for drinking, which is qute pricy and cooking, which comes in 2 liter bottles. the problem ist, that i dont use it enough to make it worth. but i cook with european wines like red or whitewine, can i substitude Liajiu with something ?

[@guojack2526]

Liaojiu wine is a twist product from Shaoxing wine. So I do suggest you to go your local Asian Market or Chinese store to buy Shaoxing wine. I always use Shaoxing wine (sort of rice wine actually) to do Chinese cooking, which is much better than Liaojiu wine, Liaojiu wine sometime contains too much those artificial flavour. So just use Shaoxing wine (marinate meat, fish, shrimp and add them into some stir-fry dish as well).

[@fred5784]

The standard substitute for Shaoxing wine is Dry Sherry

[@stephanieli7519]

We actually use Cantonese rice wine. But figure that may be a bit too "Cantonese" when it comes to other regional cuisines. And here in Shenzhen, Shaoxing wine is not everywhere. It's always liaojiu...

[@typhooonn]

这个做法真是讲究！

[@ciara6678]

It’s difficult to improve on a classic but wrapping the meat balls in caul fat would add an extra dimension that them.

[@johnjesberger5676]

My local restaurant serves them nestled in fine glass noodles which I always assumed was meant to be the lions mane.

[@paulking962]

I'm going to have to try making this. I'm a meatball junkie 🤪

[@Jukejointjeze0n]

If youre going to cook it that low for that long, you may as well throw it in a slow cooker. Easier, I bet.

[@LyraValley]

I really want to try this but you can't buy shaoxing anywhere where I'm from.

[@deadpeach07]

Use a smaller amount of vinegar wine is only used to remove bad smell

[@lisacastano1064]

I use brandy most of the time

[@KEYBEATZ]

There's only 2 restaurants where I'm from that make this

[@ronl7131]

Yummmm

[@thegrynne]

"Staring longingly at your meatballs for another 2.5 hours." Can relate so much to this!

[@tommyj7766]

I want this dish it looks delicious

[@Lilythshady]

THICC meatball

[@randylahey1232]

Delightful

[@anthonybutler6123]

What would you call this style of stoneware bowl? I want some!

[@tzacal2]

I always read the description box! Thanks for all the work.

[@PeterJurgen]

Love the videos!!

[@maksi0013]

Can anyone please recommend any good side dishes for these meatballs? Or in what way are they traditionally eaten?

[@ChineseCookingDemystified]

So if you're just making a small meal, we'd recommend serving them with some stir-fried veg, white rice, and maybe some fried tofu :)

[@maksi0013]

Chinese Cooking Demystified Thank you for the quick response ! Greetings from Vienna :-)

[@ChineseCookingDemystified]

Cheers! What's the Chinese supermarket situation in Vienna? Is it difficult to source ingredients?

[@maksi0013]

Chinese Cooking Demystified Actually really good. I have two big chinese supermarkets (that i know of) that i go to regularly. Whatever i cant find there i ususally find at my korean or japanese supermarket :-) the only ingredient i can think of right now that i was never able to find was the red miso from your char siu video. But other than that i was able to recreate many of your recipes. I like the ‚challenge‘ of tracking down a new , unknown ingredient you guys teach us about. :-D

[@user-xf2oz9jn4j]

❤️❤️👍

[@ferdizhang5157]

Thanks for inspiring me.. Great channel

[@Choplogik]

DANG definitely going to have to try this!

[@KidLogicLTD]

Random question... What size pot are you using? I have aluminum saucepans like that I like using, but I can never find them larger than 1.5-2 qt, I wasn't even sure they made them until I saw this video.

[@ChineseCookingDemystified]

So that one wasn't crazy big or anything, it's 20cm diameter. The blanching pot is about the same size (we really like that pot, it's a Japanese style saucepan called 'yukihira')

[@KidLogicLTD]

Chinese Cooking Demystified yeah exactly that Japanese pot you used for blanching, I have smaller versions of those and love them. Thanks for your reply.

[@KEYBEATZ]

I love this dish

[@gaylendelcambre7719]

Oh my goodness...I must make this!

[@nombreapellido7223]

Hi, can i use a hand mixer with a dough hook to mix the meat instead of chopsticks?

[@ChineseCookingDemystified]

Sure, definitely! Also, re the other Jianbing comment: Cool, subbing out the mung bean flour for this streetfood version's fine as long as it worked! Some people on the street just use flour and cornmeal. We just found that including the mungbean flour made the thing *way* easier to spread/form. It think using banh xeo flour and cornstarch'd prolly make the texture a bit crispier, but I don't think that'd necessarily be a bad thing!

[@richardmullins1883]

What stock did he use?

[@bing3846]

what is stock concentration?

[@ChineseCookingDemystified]

"鸡汁" or alternatively "浓缩瑶柱汁" like we used here. It's basically stock that's been heavily reduced and bottled - they're generally much better quality (and keep longer) than store-bought box stock. Obviously, a good quality homemade stock in the place of this water+concentrate mixture would be better if you have any on hand.

[@zalibecquerel3463]

?"stock concentrate" ?The stuff Marco Pierre White espouses. They have Eastern and Western flavored/flavoured variants.

[@L1ttlef0ot]

Chinese Cooking Demystified what flavor was the stock concentrate? Chicken?

[@ChineseCookingDemystified]

That one was actually dried scallop, but chicken would be a bit more standard.

[@zalibecquerel3463]

Now there's a topic I'd like to find out more about. Dried seafoods. Scallops. Sea cucumbers etc. Can one dry one's own? Where I live, near a fish market, there are a lot of scallops going cheap at the end of each day. Can one dry one's own scallops on one's own rooftop?

[@danny_phantom91]

forget putting one in a bowl, give me like 4 lol

[@BRZZ-xw4hd]

Looks delicious... peace out

[@silenttraveler2710]

Yes i like the the recipe clearly written in the description box, easy reference, i just take a screen shot and i always have it handy. What’s the big deal anyway. Its a cooking show please leave the recipe in the description box. Love your Videos.... Thanks

[@ChineseCookingDemystified]

Yeah so the written recipe I always do is quite in depth, couldn't fit in the description box - they're 2000-4000 words. If you haven't checked them out, this is what the written recipe's like: www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/ For a while I was also making a recipe card in picture form (figured it'd be easy to save to phone for reference), but stopped b/c I wasn't sure if anyone used them. A dude over on reddit said he missed them, so I think I'll start making them again. It's something like this, It'll get linked in the description box: i.imgur.com/FKlYVGt.png

[@silenttraveler2710]

Chinese Cooking Demystified .....Yes it is very detailed for sure. All i am asking for is the “Ingredient list only” Not the photo and description.....

[@ChineseCookingDemystified]

Haha alright... fine :) You're I think the third person that's asked for something like that, so I'll try to figure something out. When we first started this most of our viewers came from reddit via the recipe post, so I guess it was less of a variable. I always felt the 'description box recipes' on KZbin were lacking, so I figured copying the Food Wishes/Chef John approach of an outside link wouldn't be a big deal. If something in the description box is what y'all want though I guess I shouldn't be obstinate ;)

[@ulpian7]

Where is the receipt?

[@bettywong2740]

Great recipe guys but I'm not able to see the link of this recipe. Wld appreciate if u can help me in this, TQ! 😊

[@stephanieli7519]

Here you go: www.reddit.com/r/Cooking/comments/7se29t/recipe_shizitou_lions_head_braised_meatballs_%E7%8B%AE%E5%AD%90%E5%A4%B4/

[@bettywong2740]

Txs Steph, much appreciated! 😊

[@jeffreychow8715]

I made it and it was fantastic. The method I used was with a food processor. The stock braise was great and you definitely want rice for all the sauce.

[@thisissteph9834]

Cool! If you ever make Chinese stock, try using the stock to make the clear soup version, that one's also awesome!

[@jeffreychow8715]

Cool. I'll try it.

[@mr.hatman7388]

Can we use a cooking wine or white wine instead of Chinese wine ????? Help

[@ChineseCookingDemystified]

Don't use cooking wine. A dry sherry is usually the go-to sub for Shaoxing wine, but white wine or sake would also be ok.

[@mr.hatman7388]

Thank you

[@jcolez5913]

vegetable cleavers?

[@johnathany]

Can this be done in a pressure cooker? Instead of 6 hours

[@stephanieli7519]

Nah, pressure cooker will break them. A slowcooker will be a good way to cook it. Or you can just do the 90 minutes stewing, it still taste good.

[@Chef_willliamli]

amazing

[@zalibecquerel3463]

Isn't it. Isn't it really.

[@andrewobrien7571]

Wow.just wow

[@aeropb]

Can't wait to try this

[@rhijulbec1]

I LOVE meatballs! This is a wholly different way of making them though. I'm going to have to try these! Jenn 💖 in Canada 🍁

[@stephanieli7519]

Cheers, let us know how it turns out. Just a heads up, the texture will be different with the western meatball~ :)

[@rhijulbec1]

Stephanie Li TY Steph~I'll keep that in mind ☺ Jenn 💖 in Canada 🍁

[@benzuckerman]

Another awesome recipe. Will try soon - I promise!

[@stephanieli7519]

Great, let us know how it turns out. :)

[@donttouchthisatall]

Lovely recipie! thanks! Definitely going to try this

[@stephanieli7519]

Cheers, let us know how it turns out. You can tag us on instagram. :) I can't really post to it now but I still check it.