Lion's Head Meatballs

Giant, tender pork meatballs braised slowly with napa cabbage until meltingly soft — Lion's Head Meatballs are a beloved Chinese comfort dish. The name comes from the meatball's shaggy, lion-mane look.

Prep time

20 mins

Cook time

1 hr 15 mins

Total time

1 hr 35 mins

Servings

4 servings

Calories

560

Ingredients

• 1 lb (450 g) ground pork (not too lean)
• 1/2 cup water chestnuts, finely chopped
• 1/4 cup chopped green onions
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon toasted sesame oil
• 1 egg, lightly beaten
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3 tablespoons vegetable oil
• 1 small head napa cabbage, cut into 2-inch pieces
• 2 cups chicken stock
• 1 tablespoon soy sauce, extra
• 1 teaspoon sugar

Instructions

1. Mix the ground pork, water chestnuts, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, egg, cornstarch, salt, and white pepper in a large bowl. Stir in one direction for 3 minutes until sticky and springy.
2. Wet your hands and shape the mixture into 4 large, round meatballs, about the size of a tennis ball.
3. Heat the oil in a large deep pot over medium-high heat. Brown the meatballs on all sides, about 6 minutes total, then remove and set aside.
4. In the same pot, add the napa cabbage, chicken stock, extra soy sauce, and sugar. Bring to a gentle boil.
5. Nestle the meatballs into the cabbage, cover, and reduce to a low simmer. Braise for 1 hour, turning the meatballs once halfway through.
6. The meatballs should be spoon-tender and the cabbage silky. Taste the broth and adjust the seasoning.
7. Serve each meatball in a deep bowl with plenty of cabbage and braising broth, over steamed rice.

Pro tips

• Mix the pork in one direction until sticky — this gives the meatballs their springy, tender texture.
• Wet hands keep the meatballs smooth and prevent sticking while shaping.
• Brown the meatballs well; the crust adds flavor to the braising broth.
• Low and slow is the rule — a gentle simmer keeps the meatballs tender, not tough.

Frequently asked questions