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. These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise. This Meatball Sub has everything you want in a hot submarine style sandwich.

Using wetted hands, take a large mound of the minced meat mixture and mould into a ball a little larger than a golf ball. Because a meatball sub is the definition of comfort: saucy meatballs, melty cheese, toasted bread — what more could you want? Our meatballs are what make it: a combo of diced celery, carrots, onion. You can cook Lionhead Meatball Sub using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Lionhead Meatball Sub

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

Lion's head meatballs (Adam Liaw)Source: Adam Liaw. Transfer the meatballs to a heavy-based saucepan or baking dish. Add the soy sauces, sugar and enough stock or water to cover the meatballs. Shanghainese Lion's Head Meatballs. by: Cynthia Chen McTernan.

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!!!.

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. 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. Tender meatballs are simmered in a savory broth with cabbage in this Asian dish.