Description
Tender, oversized pork meatballs simmered in a savory broth with napa cabbage. A comforting and traditional Chinese dish packed with flavor and warmth.
Ingredients
Scale
- 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
Instructions
- Heat a skillet or wok over medium heat with a bit of oil.
- In a large bowl, combine ground pork, green onion, ginger, soy sauce, Shaoxing wine, sesame oil, egg, cornstarch, salt, and white pepper. Mix gently until combined.
- Heat oil in the skillet and line a plate with paper towels.
- Shape meat into large meatballs and sear on all sides until golden brown. Set aside.
- Layer napa cabbage in the skillet, place meatballs on top, and pour in the broth.
- Cover and simmer on low for 30 minutes until meatballs are tender and cabbage is soft.
- Adjust seasoning to taste and let rest a few minutes before serving.
- Serve hot with broth and cabbage, optionally with rice or noodles.
Notes
- Use pork with some fat for best texture.
- Do not overmix the meat mixture.
- Wet hands before shaping meatballs to prevent sticking.
- Simmer gently to keep meatballs intact.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Lion’s Head Meatballs, Chinese Meatballs, Pork Meatballs, Cabbage and Meatballs, Traditional Chinese Recipe