Italian Meatballs

” LION’S HEAD SOUP ” ( SHR ZA TOU )

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” LION’S HEAD SOUP ” ( SHR ZA TOU )

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Meatballs come in many shapes, sizes and flavors. In the western cuisine we are most familiar with Italian meatballs, while in Asian cuisine soup dumplings are the most common.
Among Asian meatballs, Chinese lion heads are probably my favorite plain (no wrapper) meatballs. They are usually served in a flavorful soup, loaded with the Lions heads, black mushrooms, rice noodles and napa cabbage (pekinensis group cabbage).
Whenever I prepare the soup at home, (click here to see a version I usually prepare at home), I usually do the traditional chinese way, as described above. However, when I prepared the one featured here, I had leftover dumpling wrappers and ground pork mix in the fridge from the previous day’s  “CHINESE PORK DUMPLINGS IN TAMARIND BROTH”.  I always have frozen homemade chicken stock in the fridge, so this  ” LION’S HEAD SOUP ”  was a no-brainer and it took only a few minutes to put together. Easy does it when you’re lazy ! 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Lion’s Head Soup  on  ChefsOpinion
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Click here for more Soup  on  ChefsOpinion
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P.S.
Click  Here  or  Here  for  Lion’s Head Meatballs Recipe (different recipes)
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” LION’S HEAD SOUP ” ( SHR ZA TOU )

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More Lion’s Head Soup variations :
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Not your Ordinary Balls

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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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These  meatballs resemble “Konigsberger Klopse”  more than “Italian Meatballs”.
Made of veal, simmered, then served in veloute, they look and taste very distinct from the meatballs most folks are familiar with.
I hope that with this post I can convince you that there is more to meatballs than the usual suspects in tomato sauce.
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Bon Appétit !   Life is Good !
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Click here for more  Meatballs  on  ChefsOpinion
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Veal Meatball Recipe:

Ingredients:
20 oz ground veal
2 whole eggs
1/2 cup panko
1/2 tsp paprika
1/2 tsp ketchup
1/2 tsp garlic paste
1 tsp dijon mustard
kosher salt and cayenne pepper to taste

Method:
Mix all ingredients well, shape 6 golf ball sized spheres, simmer in lightly salted water until done, about 15 minutes
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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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