Lion’s Head Meatballs

Prep time: 25 minutes

Cook time: 50 minutes

Total time: 1 hour 15 minutes

Servings: 4 large meatballs (Serves 4)

Country of Origin

China (Jiangsu / Huaiyang)

Description

A centerpiece of historic Huaiyang cuisine. Oversized, incredibly tender pork meatballs are gently braised in a savory, rich brown sauce over a bed of sweet Napa cabbage leaves. The large meatballs represent the lion's head, while the surrounding cabbage crumbles mimic the lion's majestic mane.

Presentation & How It's Eaten

Served in a deep bowl or clay pot. Each diner receives one massive, soccer-ball-shaped meatball surrounded by silky, braised cabbage that has soaked up all the savory meat juices. It is traditionally eaten gently with a spoon because the meat is extraordinarily soft.

Ingredients

• 500g (1.1 lbs) ground pork (preferably 70% lean, 30% fat)

• 40g water chestnuts (finely minced for crunch)

• 1 small head Napa cabbage (leaves separated and cut into large pieces)

• 2 scallions (finely minced)

• 1 tbsp fresh ginger (finely grated)

• 1 large egg

• 2 tbsp cornstarch

• 3 tbsp vegetable oil (for pan-frying)

• 1.5 cups chicken stock

Meatball Seasoning:

• 1 tbsp Shaoxing rice wine

• 1 tbsp light soy sauce

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/4 tsp ground white pepper

The Braising Sauce Base:

• 1.5 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tsp sugar

Step-by-Step Directions

1. Mix the Filling: In a large bowl, combine the ground pork, minced water chestnuts, scallions, grated ginger, egg, cornstarch, and all the meatball seasoning ingredients.

2. Develop Texture (The Key): Stir the pork mixture vigorously in one direction using chopsticks or a wooden spoon for 3–4 minutes until it becomes a sticky, paste-like consistency. Divide the meat into 4 identical, large portions and shape them into smooth, round balls.

3. Sear the "Heads": Heat the vegetable oil in a wok or deep skillet over medium-high heat. Carefully add the 4 large meatballs. Pan-fry them for about 2–3 minutes on each side until a golden-brown outer crust forms. They do not need to cook through. Remove and set aside.

4. Build the Cabbage Bed: In the same pan with the remaining oil, lay down half of the large Napa cabbage pieces to form a thick, protective mattress.

5. Arrange & Liquid: Place the seared meatballs gently on top of the cabbage bed. Pour in the chicken stock, light soy sauce, dark soy sauce, and sugar. Cover the tops of the meatballs with the remaining cabbage leaves (this helps trap the steam and keeps them moist).

6. Braise: Bring the liquid to a boil, then immediately turn the heat down to low. Cover tightly with a lid and let simmer gently for 45 minutes until the meatballs are completely cooked through and the cabbage is incredibly silky. Transfer to a dish and spoon the reduced braising juices over the top.

Cooking Tips

• Stirring in One Direction: Stirring the meat paste in a single, continuous direction aligns the protein strands, allowing the meatball to trap liquid. This ensures it stays incredibly light, fluffy, and tender rather than dense and rubbery.

Nutrition Facts

(Estimated per serving)

• Calories: ~390 kcal

• Total Fat: 28g

• Saturated Fat: 9g

• Cholesterol: 115mg

• Sodium: ~740mg

• Total Carbohydrates: 12g

• Dietary Fiber: 3g

• Sugars: 4g

• Protein: 22g