Description
Tender, oversized pork meatballs braised in a rich savory broth with napa cabbage, Lion’s Head Meatballs are a comforting and flavorful Chinese classic that brings warmth and tradition to every bowl.
Ingredients
Scale
- 1.5 pounds ground pork
- 1 small head napa cabbage, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (optional)
- 1 large egg
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 3 cups chicken broth
- 1 teaspoon sesame oil
- 2 scallions, finely sliced
Instructions
- Set a deep pot or Dutch oven over medium heat and drizzle in a bit of oil. Let it warm while you prepare the meatballs.
- In a large bowl, mix ground pork, minced garlic, grated ginger, soy sauce, egg, cornstarch, sugar, white pepper, and salt. Mix gently until just combined.
- In the heated pot, sauté a handful of chopped napa cabbage until slightly softened. Remove and set aside.
- Shape the pork mixture into 4–6 large meatballs. Gently place them in the pot and sear lightly on all sides for a golden crust.
- Pour in chicken broth, remaining soy sauce, Shaoxing wine (if using), and a bit more ginger. Add the rest of the cabbage around the meatballs. Cover and simmer on low heat for 40–45 minutes.
- Drizzle in sesame oil and adjust salt to taste. Sprinkle with fresh scallions.
- Spoon meatballs into deep bowls with plenty of broth and cabbage. Serve hot and steamy.
Notes
- Use a mix of lean and fatty pork for the best texture.
- Don’t overmix the meat mixture to keep meatballs tender.
- Napa cabbage is traditional, but bok choy works in a pinch.
- Flavor deepens overnight, making leftovers even tastier.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 960mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: lion's head meatballs, Chinese meatballs, braised pork meatballs, comfort food, napa cabbage, Chinese recipes