Lion’s Head-Style Meatball with Sunnyside Egg

A favourite brunch recipe of Andrew Fung, chef/proprietor XIX

4 oz ground smoked bacon
6 oz ground lamb
6 oz ground beef chuck
1 c chopped green onion
2 T cornstarch
1 T brown sugar
1 T red wine
1 T minced roasted garlic
1 T grated fresh ginger
2 T soy sauce
1 T salt
½ t sesame oil
1 egg

Put all ingredients in a small mixer. Mix well and form into 5-oz. meatballs. Reserve.

Make a tomato sauce from 2 oz olive oil, 500 ml canned cherry tomato, 2 cloves garlic, salt to taste and braise the meat balls in the sauce for 15 minutes.

Serve with a sunny side egg.

Serves 4.