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.
LION HEAD MEATBALLS Recipe:
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.
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.