Slow Cooker Lions Head Meatballs

Ingredients

• 1 kg (2.2 lb) ground beef
• 2 shallots, finely diced
• 2 tsp garlic, crushed
• 2 tsp ginger, minced
• 2 Tbsp dry sherry
• 1 Tbsp sesame oil
• 2 Tbsp cornstarch 
• 2 tsp salt

Sauce

• 500 g (1.1 lb) Chinese cabbage cut into large strips
• 1 red onion, sliced
• 250 ml (8.5 fl oz) beef stock
• 1 Tbsp soy sauce

Instructions

1. Firstly, in a bowl, combine the ground beef, shallots, garlic, ginger, sherry, sesame oil, cornstarch, and salt.
2. Form the meat mixture into large meatballs. Aim for them to be roughly the size of a tennis ball. I use a cup measure to get roughly the amount of mixture I need.
3. In a frying pan over high heat, add 2 tbsp oil. Brown all the meatballs. Once browned, put aside.
4. In a slow cooker, add the Chinese cabbage, red onion, beef stock, and soy sauce. Lastly, add the meatballs.
5. Cook for 8 hours on low.
6. Serve & Enjoy.

Recipe Tips

1. Make the meatballs smaller if you need them to cook faster. At their full size, there is roughly enough for six people or one each.
2. If you love the taste of soy and do not mind if the broth is a little salty, feel free to add another couple of tablespoons of soy sauce. It does add a bunch more flavor.
3. To cook this dish faster, turn the slow cooker to high and reduce the cooking time to four hours.