Stopping by the Newburyport Farmer’s Market on Sunday we spied the most beautiful baby bokchoy. A good friend is Taiwanese and she makes something called “Lionshead” meatballs with these young green stalks and we’ve always loved the dish. With the first frost due to arrive, it seemed like the kind of hearty dish that would satisfy everyone. So, off we went to The Butchery to pick up the proteins and then ran back home to find the slow cooker that we stored away once the Spring thaw seemed to take hold.
A solid plan in hand we began to assemble the recipe ingredients and make the meatballs. It’s actually a really easy recipe and cooking it in the slow cooker will make your whole house smell amazing all day long.
Ingredients:
1 1/2 lbs of Ground Pork
3/4 lbs of Ground Beef
1 TBSP of Chinese Five Spice Powder
1 tsp. ground ginger
1 tsp. sugar
2 TBSP of soy sauce
1 TBSP of corn starch + 2-3 TBSP extra
3 Scallions, diced finely (white and green parts)
1 egg beaten lightly
Combine all of the above (except the extra cornstarch) form into large meatballs and roll in remaining cornstarch.
Heat a frying pan to smoking and add 1 TBSP of vegetable oil, fry the meatballs on both sides until nicely browned and slightly flattened on the top and bottom.
In a bowl combine 2 cups chicken broth with 2 TBSP soy sauce and 2 TBSP cornstarch. Drain the excess oil from the pan and add liquid. Once warmed and thickened, add everything to a slow cooker. Cook on low for 3 hours.
Clean the bokchoy and add to the slow cooker for just the last 1/2 hour of cooking. Leave the bokchoy on the top so that it steams slowly. Serve with white rice.
