Lion's Head Meatballs
These large, tender pork meatballs are braised with napa cabbage, creating a comforting and flavorful dish. It's a classic Chinese comfort food perfect for a family meal.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 568 kcal
Allergen information: may contain eggs, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meatballs
- 600 gground pork, fatty
- 2 tbspginger, finely minced
- 2 pcsscallion, finely chopped
- 1 pcsegg, large, beaten
- 2 tbspcornstarch
- 2 tbspsoy sauce
- 1 tbspshaoxing wine
- 1 tspsesame oil
- 0.5 tspwhite pepper
braising
- 1 pcsnapa cabbage, cut into large wedges
- 2 tbspvegetable oil
- 4 cupchicken broth
- 1 tbspdark soy sauce
- 1 tspsugar
- 0.5 tspsalt, or to taste
sauce
- 2 tbspcornstarch slurry, mixed with 2 tbsp water(optional)
garnish
- 1 pcsscallion, sliced, for garnish(optional)
Equipment
large deep pot · tongs · large mixing bowl
The method
Step by step
- 1
In a large bowl, combine the ground pork, minced ginger, chopped scallions, beaten egg, cornstarch, soy sauce, Shaoxing wine, sesame oil, and white pepper.
About 5 min
Cook’s note: Mix thoroughly until well combined and slightly sticky, but avoid overmixing.
- 2
Divide the mixture into four equal portions and gently form them into large, round meatballs, about 2.5-3 inches in diameter.
About 5 min
Cook’s note: Wet your hands slightly to prevent sticking and help shape the meatballs smoothly.
- 3
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat.
About 2 min
- 4
Carefully brown the meatballs on all sides until a light crust forms, working in batches if necessary. Do not cook them through.
About 10 min
Cook’s note: Browning adds flavor and helps the meatballs hold their shape during braising.
- 5
Remove the browned meatballs from the pot and set aside.
About 1 min
- 6
Add the napa cabbage wedges to the same pot and sauté for 5-7 minutes until slightly softened.
About 7 min
- 7
Pour in the chicken broth, dark soy sauce, sugar, and salt. Bring the liquid to a simmer.
About 5 min
- 8
Gently place the browned meatballs on top of the cabbage.
About 1 min
- 9
Cover the pot, reduce the heat to low, and simmer for 45-50 minutes, or until the meatballs are cooked through and tender.
About 50 min
Cook’s note: The long, slow braise ensures the meatballs are incredibly moist and absorb all the flavors.
- 10
If desired, remove the meatballs and cabbage to a serving platter. Bring the remaining braising liquid to a boil and stir in the cornstarch slurry to thicken the sauce to your preferred consistency.
About 3 min
Cook’s note: Add the slurry gradually, stirring constantly, until the sauce reaches your desired thickness.
- 11
Pour the thickened sauce over the meatballs and cabbage. Garnish with sliced scallions before serving.
About 1 min
Cook’s note: Serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 568.1kcal
- Protein
- 34.4g
- Carbs
- 13.3g
- Fat
- 42.2g
- Fibre
- 3.1g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Lion's Head Meatballs in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, or in the microwave until warmed through.
More recipes
All recipesmain course
Biang Biang Mian
Experience the delightful chewiness of authentic hand-pulled Biang Biang Mian, a classic Chinese noodle dish. These wide, belt-like noodles are tossed in a vibrant, savory sauce infused with aromatic chili flakes, Sichuan peppercorns, and garlic, then finished with a sizzling hot oil pour for an unforgettable sensory experience.
1 hr 55 min 459 kcalmain course
Linopot (Sabahan Wrapped Rice With Taro)
A traditional Sabahan dish where rice and taro are mashed together, seasoned simply, and steamed in fragrant banana leaves. This hearty and flavorful rice parcel is a staple from the Kadazandusun community in Malaysia, often served as the main carbohydrate with various side dishes.
55 min 315 kcalside dish
Skillet Naan
This classic Indian flatbread is soft, chewy, and surprisingly easy to make at home. Using a simple yeast dough with yogurt for tenderness, these are cooked in a hot skillet until puffed and golden. They are perfect for serving with your favorite curry or dip.
1 hr 33 min 270 kcalmain course
Gheymeh Nesar
Gheymeh Nesar is a festive and flavorful Persian rice dish from Qazvin, often served at special occasions. This recipe features tender lamb, fragrant basmati rice, and a vibrant topping of barberries, pistachios, and orange peel.
2 hr 25 min 1,032 kcalside dish
Coconut Chutney
This vibrant South Indian-inspired coconut chutney offers a delightful balance of fresh coconut, spicy green chilies, and aromatic ginger, all brought together by a fragrant tempering of mustard seeds and curry leaves. It's the perfect zesty, creamy, and subtly spicy accompaniment to classic Indian dishes like dosas and idlis, elevating any meal with its bright flavors.
15 min 149 kcaldessert
Homemade Nut Rolls
A classic sweet bread featuring a soft, enriched yeast dough rolled around a rich, spiced walnut filling. This recipe makes two large logs, which are baked to a golden brown and can be sliced to serve. It's a comforting treat perfect for holidays or a special weekend bake.
2 hr 50 min 390 kcaldessert
Makowiec (Polish Poppy Seed Roll)
Makowiec is a traditional Polish dessert, a sweet yeast bread rolled with a rich, nutty poppy seed filling. This recipe creates a moist and flavorful roll, perfect for holidays or special occasions.
3 hr 40 min 540 kcal