Wednesday, February 11, 2015

Chinese Lion Head Meatballs - Low-Carb, Gluten-Free, Sugar-Free

Lion Head Meatballs 

These taste amazing! They are so flavorful, moist and tender. They are unique enough to serve to company and your family will love them too.

This is a traditional Chinese recipe that my mother revamped before 2005. She uses turkey, extended with tofu instead of pork and Tamari instead of soy sauce, which contains gluten. The high-fiber psyllium flakes bind the turkey and tofu together beautifully with out the need for wheat bread. The only change I made was to replace the 1 t. fructose she calls for for the 1 t. xylitol stated below.

These are very quick to put together. then let them simmer away.


12 ounces Extra-firm tofu
3 T. Tamari (gluten-free soy sauce)
1.2 t. White pepper
1 t. Garlic powder
1 t. Xylitol
2 T. Mirin (wine)
1 T. Black sesame seeds
2 t. Sea salt or BioSalt (recipe on this blog)
2 T. Chopped dry onion
1 bunch Scallions, sliced thin
1/4 c. Fresh coarsely ground ginger root
1 T. Dark (toasted) sesame oil
1 T. Psyllium flakes (whole psyllium husks)
2 T. Melted deodorized 76 degree coconut oil
1 1/2 pound Ground lean white turkey meat
Large green cabbage leaves, blanched
4 c. boiling water


Put in a food processor and rough puree:
Tofu, Tamari, pepper, garlic, xylitol, and Mirin.

Then add:
Black sesame seeds, salt, dry onion, sliced scallions, grated ginger, dark sesame oil, melted coconut oil, psyllium flakes, and the 1 1/2 pounds meat.

Mix all together and then "goosh" together like meatloaf (mixing with your hands).

Form into tangerine-sized balls.

Wrap in large, blanched cabbage leaves (use 2 to 3 smaller leaves, if you don't have enough big leaves). Wrap burrito-style.

Place in crock-pot. Cover with 4 c. boiling water. Simmer 2 hours, or until meat is cooked through.

Place in a large stock pot. Cover with 4 c. boiling water. Bring to a boil, then simmer 1 hour.