Meatballs, often enjoyed as a family dish, evoke a sense of warmth and connection—perfect for celebrating the new year. This recipe from Nashville’s Sunda New Asian pairs them with fresh napa cabbage, bok choy, and a savory sauce… a is a must-try for welcoming the new year with good fortune and delicious flavors.
“Lion’s Head Meatballs symbolize family unity and prosperity, as the round shape represents completeness and togetherness,” shares culinary director Michael Morales. “At Sunda, we take these time-honored dishes and elevate them with premium ingredients, refined flavors, and innovative techniques that add a modern twist while honoring their traditional roots.”
Try Sunda’s Lion’s Head Meatballs at your at-home celebrations.
Lion’s Head Meatballs
Equipment
- Steamer basket
- Small pot
- Tongs
Ingredients
- 5 Meatballs
- 3 pieces Napa Cabbage
- 3 oz Bok Choy Leaves
- 2 oz Bok Choy Tops Chiffonade
- 4 oz Meatball Sauce
- 1 oz Scallions Sliced
- 5 pieces Pickled Red Chili
Instructions
- Line a large steamer basket with Napa Cabbage and Bok Choy.
- Top with Meatballs.
- Place in the steamer and cook for 10 minutes (set a timer).
- In a small pan, add the Meatball Sauce and bring to a simmer.
- Once the timer is done, take the Meatballs and add them to the sauce.
- Make sure all the Meatballs are coated in the sauce.
- Place the Meatballs back in the steamer basket.
- Top each Meatball with Pickled Red Chili.
- Add Bok Choy Chiffonade in the middle of the basket.
- Sprinkle Scallions over the dish.
