Chinese
Lion's Head Meatballs
Large, tender pork meatballs are fried until fragrant, then slowly braised with napa cabbage so the leaves turn silky and sweet. This Jiangsu-style dish is rich, savory, and gently perfumed with ginger, Shaoxing wine, and soy.
Watch it madeFood Wishes · 10:32
Ingredients
- Fatty ground pork or hand-chopped pork shoulder, about 70/30 lean to fat300g
- Napa cabbage300g
- Water chestnuts, finely chopped50g
- Scallions2
- Fresh ginger15g
- Warm water1/4 cup
- Egg1/2, beaten
- Light soy sauce1 tbsp
- Dark soy sauce1 tsp
- Shaoxing wine1 tbsp
- Cornstarch or potato starch2 tsp
- Toasted sesame oil1 tsp
- White pepper1/4 tsp
- Salt1/2 tsp
- Sugar1/2 tsp
- Neutral oil, for frying1 cup
- Chicken stock or water1 1/2 cups
- Rock sugar or sugar1 tsp
Method
- Finely slice 1 scallion and 10g ginger, soak them in the warm water for 10 minutes, then squeeze and strain to make scallion-ginger water.
- Cut the napa cabbage into large pieces, separating the thick stems from the leafy tops.
- In a bowl, combine the pork, water chestnuts, beaten egg, light soy sauce, Shaoxing wine, starch, sesame oil, white pepper, salt, and sugar.
- Stir the pork mixture firmly in one direction while adding the scallion-ginger water a little at a time, until the meat becomes sticky and elastic.
- Divide the mixture into 2 very large meatballs, wetting your hands and tossing each portion gently between your palms to compact and smooth it.
- Heat the neutral oil in a wok or small deep pan to 170°C, then carefully fry the meatballs until the outside is browned and set, about 3 to 4 minutes; they do not need to be cooked through.
- Remove most of the oil, leaving about 1 tablespoon in the wok, and fry the remaining sliced scallion and ginger until fragrant.
- Add the napa cabbage stems and stir-fry for 1 minute, then add the leafy tops and cook until just wilted.
- Pour in the chicken stock, dark soy sauce, and rock sugar, then bring to a simmer.
- Nestle the fried meatballs into the cabbage, cover, and braise gently over low heat for 35 to 40 minutes, turning the meatballs once halfway through.
- Taste the braising liquid and adjust with a little salt if needed.
- Serve each meatball in a shallow bowl with the softened cabbage and a spoonful of the savory braising broth.
Common questions
Can I substitute the pork shoulder or fat ratio for Lion’s Head Meatballs?
Yes. Aim for about 70/30 lean to fat for tenderness and juiciness. If using leaner pork, add a little extra sesame oil or a spoonful of cold water, but don’t go too lean or the meatballs can turn dry and firm.
How long does it take to mix the meat until sticky, and what does that look like?
Usually 3 to 5 minutes of firm stirring in one direction, adding the scallion-ginger water gradually. The mixture should become tacky, cohesive, and elastic enough to hold together without crumbling when shaped.
What are the most common mistakes when frying the meatballs?
The biggest mistakes are overheating the oil, frying too long, or crowding the pan. You only want the outside browned and set. If the oil is too hot, the exterior darkens before the center firms up.
Can I make Lion’s Head Meatballs ahead of time and how should I store them?
Yes. Shape and par-fry the meatballs, then cool and refrigerate for up to 2 days. For longer storage, freeze after frying. Reheat gently in the braising liquid or steam until hot all the way through.
What is the best way to serve Lion’s Head Meatballs?
Serve them with the napa cabbage, ideally braised or steamed until very tender, so they sit in a light savory sauce. They’re great with steamed rice and a spoonful of the pan juices for the classic comforting presentation.