Lionhead Meatball Sub. Great recipe for Lionhead Meatball Sub. I only like certain condiments on my regular meatball subs. So these meatballs are Asian style, so I said to myself, self, I need something similar to Asian cuisine.

So these meatballs are Asian style, so I said to myself, self, I need something similar to Asian cuisine. Without just making it I had some of this Mayochup my daughter g. Transfer the meatballs to a heavy-based saucepan or baking dish. You can have Lionhead Meatball Sub using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of Lionhead Meatball Sub

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

Add the soy sauces, sugar and enough stock. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.

Lionhead Meatball Sub step by step

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

Place the meatballs onto a large plate that will fit inside a large deep-sided pan with a lid. You might need to do two plates and steam them one after the other if your meatballs won't all fit on the one plate. Use a large piece of foil to form a coil that is just higher. Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi.