Danny Kaye’s Lion’s Head Pork Meatballs
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Description:
A true culinary gem that combines the delicate flavors of ground pork with a burst of traditional Chinese ingredients, Danny Kaye’s Lion’s Head Pork Meatballs are said to be one of his signature dishes. Renowned for his culinary expertise, Danny Kaye, the famed entertainer, crafted this dish in the comfort of his private kitchen, where he often hosted dignitaries and celebrities like Henry Kissinger, Pavarotti, and Beverly Sills. His passion for Chinese cuisine shines through in this savory dish, which pairs crispy, golden meatballs with tender steamed vegetables for a satisfying and flavorful meal. Despite not having tried it himself, the recipe was well-loved by many and is now a cherished part of his culinary legacy.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground pork | 8 oz |
| Water chestnuts, chopped | 1 1/4 cups |
| Fresh ginger, grated | 20 g |
| Scallions, chopped | 1 stalk |
| Garlic, minced | 3 cloves |
| Orange peel, grated | 1 rind |
| Dry sherry | 1 tbsp |
| Wine (preferably dry white) | 1 tbsp |
| Light soy sauce | 1 tbsp |
| Salt | 1 tsp |
| Cornstarch | 1 tbsp |
| Spinach (steamed) | 1 cup |
| Broccoli (steamed) | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 260.4 kcal |
| Fat | 15 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 66.7 mg |
| Sodium | 473.4 mg |
| Carbohydrates | 10.1 g |
| Fiber | 1.3 g |
| Sugar | 2.1 g |
| Protein | 19.3 g |
Instructions
-
Prepare the Mushrooms:
Begin by placing the dried mushrooms into a mixing bowl and covering them with hot water. Allow them to soak for about 20 minutes or longer until they are soft and fully hydrated. Once they are ready, drain them, squeeze out any excess water, and chop them finely before adding them to the pork mixture. -
Mix the Pork and Seasonings:
In a separate mixing bowl, add the ground pork. To the pork, add the soaked mushrooms, chopped water chestnuts, freshly grated ginger, chopped scallions, minced garlic, and grated orange rind. For a deep, aromatic flavor, stir in the dry sherry, wine, light soy sauce, and salt. To help bind the mixture together and create a smooth consistency, add cornstarch and mix all the ingredients thoroughly. You want the mixture to be cohesive but not too wet. -
Shape the Meatballs:
Once everything is well-mixed, it’s time to shape the pork mixture into meatballs. You can make about 8 to 12 meatballs, depending on your preferred size. Once they’re shaped, set them aside on a tray or plate as you prepare to cook them. -
Fry the Meatballs:
Heat oil in a deep pan or wok for frying. The oil should be hot enough for deep frying, so you can test it by dropping a small piece of the mixture into the oil—if it sizzles and rises to the surface, the oil is ready. Carefully add the meatballs to the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Fry the meatballs until they are golden and crispy on the outside, usually about 5 to 7 minutes. Once fried, drain the meatballs on a paper towel-lined plate to remove excess oil. -
Steam the Meatballs:
After frying, place the crispy meatballs into a steamer basket or a heatproof dish that fits inside a steamer. Steam the meatballs for about 20 to 25 minutes, allowing them to become tender and fully cooked through. The steaming process helps to lock in the flavor and moisture, giving the meatballs their signature texture. -
Serve the Meatballs:
Once steamed, the meatballs are ready to serve. Lay them out on a platter or individual plates over a bed of hot, steamed spinach or broccoli. The vegetables will add color, texture, and a healthy balance to the rich, savory meatballs.
Serving Suggestions
This dish is best served hot, right after steaming. It pairs wonderfully with steamed jasmine rice or a simple stir-fry of vegetables for a complete meal. For added depth, you can drizzle extra soy sauce or a touch of sesame oil over the top before serving. Danny Kaye’s Lion’s Head Pork Meatballs are perfect for dinner parties, casual family meals, or any occasion where you want to impress with a flavorful, authentic Chinese-inspired dish.
Tips and Variations
- If you prefer a lighter version, you can substitute the ground pork with ground chicken or turkey.
- For an extra kick, add a little bit of chili paste or fresh chopped chilies to the meatball mixture.
- To make this recipe in advance, prepare the meatballs and fry them, then store them in the fridge. Steam them just before serving for a quick, easy meal.
This flavorful recipe captures the spirit of Danny Kaye’s love for cooking and his passion for Chinese cuisine, making it a memorable dish for any occasion.
