Name: Lion’s Head Meatballs
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1.5 pounds ground pork; 2 stalks green onion, finely chopped; 1 tablespoon fresh ginger, minced; 3 tablespoons soy sauce; 1 tablespoon Shaoxing wine (or apple juice); 1 teaspoon sesame oil; 1 large egg; 2 tablespoons cornstarch; 1 teaspoon salt; 1/2 teaspoon white pepper; 1/2 head napa cabbage, roughly chopped; 2 cups chicken broth

There’s something irresistibly comforting about a dish that brings both warmth and nostalgia to the table. Lion’s Head Meatballs, with their tender, oversized pork meatballs simmered gently in a savory broth, do exactly that. Each bite is juicy, delicate, and bursting with flavor, paired with soft napa cabbage that soaks up all the goodness. The name might sound fierce, but this dish is all about coziness and tradition.

Behind the Recipe

Growing up, Lion’s Head Meatballs were a highlight during family dinners. My grandmother would make them in her clay pot, letting them bubble away slowly until the whole kitchen smelled like soy sauce, ginger, and home. The meatballs were always served in generous portions, tender enough to fall apart with just a spoon. It wasn’t just food. It was a family ritual, and recreating it today always brings back the warmth of those moments.

Recipe Origin or Trivia

Despite the grand name, Lion’s Head Meatballs have nothing to do with lions. The dish originates from eastern China, particularly Jiangsu province, and is named after the meatball’s shape, which resembles a lion’s head, while the cabbage surrounding it looks like a mane. It’s a beloved Huaiyang dish known for its gentle flavors and luxurious texture. Traditionally served during celebrations or special meals, this dish reflects both the artistry and simplicity of Chinese home cooking.

Why You’ll Love Lion’s Head Meatballs

This dish is the perfect combination of comfort and elegance. Here’s why it deserves a spot at your table:

Versatile: Enjoy it with rice, noodles, or as a standalone stew, it fits right in.

Budget-Friendly: Made with simple pantry ingredients and ground pork, it’s both hearty and affordable.

Quick and Easy: Despite its restaurant-style feel, the steps are beginner-friendly and straightforward.

Customizable: Swap in your favorite greens or adjust the seasonings to make it your own.

Crowd-Pleasing: It’s a showstopper at family dinners, potlucks, or casual get-togethers.

Make-Ahead Friendly: You can prep the meatballs in advance and cook when ready.

Great for Leftovers: Tastes even better the next day as flavors deepen in the broth.

Chef’s Pro Tips for Perfect Results

Let’s make sure those meatballs are tender, juicy, and full of flavor every time:

Use a mix of fatty and lean pork to get the juiciest texture.
Don’t overmix the meat, just enough to bind everything.
A quick sear before simmering locks in flavor and holds the shape.
Simmer gently to avoid breaking the meatballs apart.
Let it rest in the broth for a few minutes before serving so the flavors meld beautifully.

Kitchen Tools You’ll Need

To keep the process smooth and stress-free, gather these essentials:

Mixing Bowl: For combining the meat mixture.

Large Skillet or Wok: For browning the meatballs and simmering the dish.

Wooden Spoon or Spatula: To gently stir without breaking the meatballs.

Measuring Spoons and Cups: Accuracy matters, especially with seasonings.

Knife and Cutting Board: For prepping the aromatics and cabbage.

Ingredients in Lion’s Head Meatballs

Each ingredient in this dish plays a vital role in building its unique texture and depth of flavor.

Ground Pork: 1.5 pounds. Go for a blend with a bit of fat for maximum tenderness.
Green Onion: 2 stalks, finely chopped. Adds freshness and mild sharpness.
Ginger: 1 tablespoon, minced. Brings warmth and balances the richness.
Soy Sauce: 3 tablespoons. Deep umami base for both meatballs and broth.
Shaoxing Wine: 1 tablespoon. Adds aroma and depth (can substitute below).
Sesame Oil: 1 teaspoon. A hint of nuttiness to round out the flavors.
Egg: 1 large. Helps bind the meat mixture.
Cornstarch: 2 tablespoons. Keeps the meatballs tender and silky.
Salt: 1 teaspoon. Essential seasoning to enhance all ingredients.
White Pepper: ½ teaspoon. Adds subtle spice and warmth.
Napa Cabbage: Half a head, roughly chopped. Sweet and soft when braised.
Chicken Broth: 2 cups. Light, flavorful base for simmering.

Ingredient Substitutions

No worries if you’re missing something. Here are easy swaps:

Shaoxing Wine: Substitute with unsweetened apple juice or broth.

Ground Pork: Ground turkey or chicken works in a pinch.

Napa Cabbage: Try bok choy or savoy cabbage for similar texture.

White Pepper: Black pepper can be used, just go lighter on quantity.

Cornstarch: Potato starch or tapioca starch will also do the job.

Ingredient Spotlight

Napa Cabbage: This tender, crinkly leaf cabbage becomes buttery soft when simmered. It soaks up the broth and adds a natural sweetness that perfectly balances the savory meatballs.

Ginger: Fresh ginger is the flavor backbone here. Its warmth cuts through the richness of the pork, adding brightness and aroma that makes the dish unforgettable.

Instructions for Making Lion’s Head Meatballs

Time to bring everything together and cook up something unforgettable. Here are the steps you’re going to follow:

Preheat Your Equipment:
Heat a skillet or wok over medium heat with a light drizzle of oil. Get it warm while you form the meatballs.
Combine Ingredients:
In a large bowl, mix the ground pork, green onion, ginger, soy sauce, Shaoxing wine, sesame oil, egg, cornstarch, salt, and white pepper. Stir gently until just combined.
Prepare Your Cooking Vessel:
In your skillet or wok, add a splash of oil and let it heat up. Line a plate with paper towels nearby.
Assemble the Dish:
Form the meat mixture into large meatballs, about the size of a small orange. Sear them in the pan until they are golden brown on all sides, then set aside.
Cook to Perfection:
In the same pan, layer napa cabbage on the bottom. Place the seared meatballs on top. Pour in the chicken broth gently. Cover and simmer on low for 30 minutes until the meatballs are tender and cabbage is soft.
Finishing Touches:
Taste the broth and adjust seasoning with a dash more soy sauce or a pinch of salt if needed. Let it rest covered for a few minutes before serving.
Serve and Enjoy:
Serve hot in a bowl with some broth and cabbage, either alone or with a side of steamed rice.

Texture & Flavor Secrets

What makes this dish shine is the melt-in-your-mouth texture of the pork meatballs paired with the silky, tender cabbage. The slow simmer in broth brings out deep, savory flavors, while the hint of ginger keeps it light and aromatic. It’s a perfect harmony of hearty and delicate.

Cooking Tips & Tricks

Here are a few helpful nuggets to make the process easier:

Let the meat mixture chill for 10 minutes for easier shaping.
Browning the meatballs adds extra depth and keeps them intact while simmering.
Simmer on low, not high, to avoid breaking the meatballs.
Don’t skip the cabbage, it’s not just filler, it makes the dish shine.

What to Avoid

Watch out for these common mistakes:

Overmixing the pork can make meatballs tough.
Using too lean meat results in dry texture.
High heat cooking will break apart the meatballs.
Not enough broth means less flavor and a risk of sticking.

Nutrition Facts

Servings: 4
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can prepare the meatballs ahead of time and store them in the fridge for up to 24 hours before cooking. Leftovers can be kept in an airtight container in the refrigerator for 3–4 days or frozen for up to 2 months. Reheat gently in broth over the stovetop or microwave until warmed through.

How to Serve Lion’s Head Meatballs

Pair this comforting dish with a bowl of jasmine rice or some hand-pulled noodles. Add a side of pickled vegetables for a tangy contrast or a drizzle of chili oil for a spicy kick. Garnish with fresh scallions for that final pop of color and flavor.

Creative Leftover Transformations

Leftovers never looked so good:

Chop meatballs and stir into a fried rice.
Shred cabbage and meat, then use it as a filling for steamed buns.
Add to noodle soup with an egg for a quick meal.

Additional Tips

Wet your hands before shaping meatballs to prevent sticking.
A clay pot or Dutch oven works beautifully for even cooking.
Add mushrooms or tofu cubes for extra body and nutrition.

Make It a Showstopper

Plate the meatballs in a shallow bowl with cabbage layered underneath and broth gently ladled over top. Garnish with finely chopped scallions, a swirl of sesame oil, and maybe a few chili flakes for color. Serve with a deep spoon to show off the broth and make it Instagram-worthy.

Variations to Try

Spicy Kick: Add chili oil or minced fresh chili to the broth.
Vegetarian: Swap pork for firm tofu and mushrooms, and use vegetable broth.
Five-Spice Flavor: Add a pinch of Chinese five-spice powder to the meat mixture.
Clear Soup Style: Skip the searing and poach the meatballs directly in the broth for a lighter version.
Mini Meatballs: Make smaller ones for party appetizers or lunchboxes.

FAQ’s

Q1: Can I bake the meatballs instead of frying?

A1: Yes, bake at 375°F for about 15 minutes, then finish simmering in broth.

Q2: What’s the best kind of pork to use?

A2: Go for pork shoulder or a blend with at least 20% fat for tender, juicy results.

Q3: Can I freeze them?

A3: Absolutely. Freeze cooked meatballs in broth for up to 2 months.

Q4: Do I need to use napa cabbage?

A4: It’s traditional, but bok choy or even spinach works too.

Q5: Is this dish gluten-free?

A5: Use tamari or gluten-free soy sauce and double-check broth ingredients.

Q6: What can I serve this with?

A6: Steamed rice, noodles, or even crusty bread to soak up the broth.

Q7: How do I make the broth more flavorful?

A7: Add a few slices of ginger or a splash more soy sauce while simmering.

Q8: Can I double the recipe?

A8: Yes, just make sure to use a bigger pot to avoid overcrowding.

Q9: Will kids like it?

A9: Definitely. It’s mild, tender, and super comforting.

Q10: What does the name ‘Lion’s Head’ mean?

A10: It refers to the large round meatballs resembling a lion’s head with the cabbage as the mane.

Conclusion

Lion’s Head Meatballs aren’t just a meal, they’re an experience. A warm bowl of tradition, flavor, and family wrapped into one dish. Trust me, you’re going to love this one. So go ahead, bring this Chinese classic into your home and watch everyone gather around the table for seconds.