Lionhead Meatball Sub. Inspired by Shanghai and the love of the Classic Lionhead Meatball Noodles at Gu Sha, Ching cooks a healthy Chinese version of her Lionhead Meatball Noodle. This Meatball Sub has everything you want in a hot submarine style sandwich. Meatball Subs are a favorite recipe, perfect for a crowd and easy to make!

These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise. Shanghainese Lion's Head Meatballs. by: Cynthia Chen McTernan. WHY WE LOVE IT: These meatballs are just plain delicious, but they have two things in particular working to make them super tender: three eggs instead of two, and undergoing a quick steam on. You can have Lionhead Meatball Sub using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of Lionhead Meatball Sub

1. You need 2 tablespoons of mayochup.
2. Prepare 3 of leftover Lionhead meatballs see my recipe.
3. You need 5 slices of dill pickle chips.
4. It's 2 slices of American cheese.
5. You need 1 slice of sausage roll.

It is called Lion Head meatballs because, once cooked, the meatballs are surrounded by Chinese cabbage, and the meatball is said to resemble the head of the lion, while the long pieces of cabbage resemble the 'mane' of the lion. Lion's Head Meatballs is a classic Chinese celebration dish. Chinese braised Lion's Head Meatballs have long been a noticeable gap in our repertoire. But now that Chinese New Year is upon us again, and we're heading into a new decade, we figured it was.

Lionhead Meatball Sub instructions

1. Heat the meatballs, as they heat get the roll, and mayochup. Split open the roll..
2. Add the mayochup. Add the pickle chips. Then the meatballs..
3. Add the cheese on top, take that first bite. I hope you enjoy!!!.

For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining. Lion's head meatballs is a Shanghai casserole dish featuring oversized pork meatballs and bok choy. It is traditionally cooked in a sand clay pot.