Lion’s Head Meatballs

Name: Lion’s Head Meatballs
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600g Ground Pork, about 30% fat; 1 Egg; 2 Scallions, finely minced; 1 tbsp Ginger, finely minced; 2 tbsp Shaoxing Wine; 1 tbsp Light Soy Sauce; 1 tsp Dark Soy Sauce; 1 tsp Sugar; 1/2 tsp Salt, fine; 1/2 tsp White Pepper; 1 tsp Sesame Oil; 2 tbsp Cornstarch; 45ml Water, cold; beaten into the mixture; 1 small Napa Cabbage, about 800 g; leaves separated, core cut into large pieces; 3 tbsp Neutral Oil, for pan-frying; 3 slices of Ginger; 2 Scallions, cut into 5 cm lengths; 2 Star Anises; 1 tbsp Rock Sugar, or granulated sugar; 2 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 2 tbsp Shaoxing Wine; 500ml Chicken Stock; 0.4 tsp Salt, to taste; 1 tbsp Cornstarch, mixed with 2 tbsp cold water (slurry); 2 tbsp Water, cold; mixed with 1 tbsp cornstarch (slurry)

Lion’s Head Meatballs are large, tender pork meatballs braised in a glossy, savory-sweet soy and stock sauce with soft napa cabbage. Rich and comforting, they melt on the tongue and soak up the braising liquid—perfect served over steamed rice for a family-style meal. This classic Chinese comfort dish balances deep caramelized flavors with light, fragrant aromatics.

Lion’s Head Meatballs are large, tender pork meatballs braised in a glossy, savory-sweet soy and stock sauce with soft napa cabbag... Show more

Traditional Chinese Recipe

Health Grade

C+ · Balanced

Rating

4.3

Time

1 hr10 min

Price

2,49 €

Calories

672 kcal

one pot

high protein

low carb

keto

Method

Prep the aromatics

Rinse the Napa Cabbage, separate the leaves, and cut the core into large bite-size pieces so it softens without falling apart. Finely mince the Scallion and Ginger for the meatballs, then cut the remaining scallions into 5 cm lengths and slice the remaining ginger for the braise.

Mix the filling

In a large bowl, combine the Ground Pork, Egg, minced scallion, minced ginger, Shaoxing Wine, Light Soy Sauce, Dark Soy Sauce, Sugar, Salt, White Pepper, Sesame Oil, and Cornstarch. Beat in the Water a little at a time, then stir and knead in one direction until the mixture turns sticky, bouncy, and cohesive, about 2 minutes.

Shape and brown

With lightly damp hands, divide the pork mixture into 4 large balls and gently round them without squeezing them tight. Heat the Neutral Oil in a wide skillet or wok over medium heat until it shimmers, then add the meatballs. Pan-fry, turning carefully, until the outsides are evenly browned, about 6 to 8 minutes total; move them to a plate once they have good color.

Braise the meatballs

Pour off all but about 1 tablespoon of oil, then add the reserved ginger slices, scallion lengths, and Star Anise. Stir for 30 seconds until fragrant, then add the Rock Sugar and let it start melting. Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and Chicken Stock, scraping up the browned bits from the bottom. Tuck the cabbage core pieces into the broth first, set the browned meatballs on top, and pack the leaves around them. Taste the broth and add a pinch more salt if needed, bring everything to a gentle boil, cover, and simmer for 25 minutes until the pork is cooked through and the cabbage is silky.

Thicken the broth

Uncover the pot and simmer until the sauce looks a little more concentrated. If you want a glossy finish, whisk together the optional cornstarch and water slurry, then drizzle it in a little at a time while stirring; cook for 1 minute more until the broth lightly coats the meatballs and cabbage.

Serve the bowls

Spoon the cabbage and plenty of sauce into shallow bowls, nestle a meatball in each serving, and ladle the glossy broth over the top. Serve the Lion's Head Meatballs hot so the cabbage stays silky and the pork stays juicy.