Lions Head Meatballs Recipe

I absolutely love this recipe because it perfectly blends traditional flavors with a modern twist, giving me all the comforting vibes of homemade goodness without too much fuss. Plus, the juicy meatballs paired with tender Napa cabbage soak up all that delicious broth, making every bite a delightful umami explosion that I can’t get enough of!

When I make my Lion’s Head Meatballs, I combine tender ground pork with the finely chopped water chestnuts, which give the meatballs a delightful crunch and keep them from being heavy. The flavors in the meatballs are intense and harmonious: freshly grated ginger and green onions provide a delicate and fragrant uplift, while soy sauce and Shaoxing rice wine add a deep richness to the mixture.

Steamed with Napa cabbage and served in a light chicken broth, these meatballs are as comforting as any winter dish can be.

Ingredients

Meatballs made from ground pork provide a protein-rich, savory, and juicy foundation.

Water chestnuts contribute crispness, dietary fiber, and a hint of sweetness.

Ginger: Offers warmth, assists digestion, with fragrant spice.

Shaoxing Rice Wine: Boosts flavor and marries the meaty opulence to the rest of the dish.

Soy Sauce: Contributes a profound umami quality and provides a deeply savory flavor.

Pepper: White heat, aromatic power, balances flavors.

Napa cabbage has a mild sweetness, is rich in fiber, and complements meatballs.

Sesame Oil: Fragrance that is highly reminiscent of nuts, elevates the overall aroma to another level.

Ingredient Quantities

• 1 pound ground pork
• 1/4 cup water chestnuts, finely chopped
• 2 green onions, finely chopped
• 2 tablespoons ginger, grated
• 1 egg, lightly beaten
• 1 tablespoon soy sauce
• 2 teaspoons Shaoxing rice wine
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 8 large Napa cabbage leaves
• 1 cup chicken broth
• 2 tablespoons vegetable oil
• Salt, to taste

Instructions

1. In a big basin, gather together the ground pork, water chestnuts, green onions, ginger, egg, soy sauce, Shaoxing rice wine, sugar, white pepper, and cornstarch. Stir until everything is full incorporated.

2. Split the blend into 6-8 servings and form each serving into a large meatball. They should be compact enough to stay together while cooking.

3. In a large skillet or wok, over medium heat, warm the vegetable oil until hot. Use caution and add the meatballs, browning them evenly on all sides. This should take about 5-7 minutes. If your pan is not large enough to accommodate all the meatballs, do this in batches.

4. After browning, take the meatballs from the skillet and place them on a plate away from the heat.

5. In the same frying pan, pour in the sesame oil and nestle the leaves of Napa cabbage to make a bed for the meatballs.

6. Place the browned meatballs snugly on the cabbage leaves.

7. Over the meatballs and cabbage, pour the chicken broth. Season with a pinch of salt, if necessary.

8. The broth should be made to a simmer, then covered and the heat reduced to low. It should be allowed to cook for 20-25 minutes, by which time the meatballs should be cooked through and the cabbage tender.

9. Take off the lid and turn up the heat a bit to reduce the broth to a slightly thicker sauce. This will take about 5 minutes.

10. Serve the Meatballs de la Cabeza del León caliente, adornados, si así lo desean, con más cebolleta picada. Disfrutan de este platillo en compañía de un buen arroz pasado por el vapor o unas fideos bien buenos.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Knife and cutting board
4. Grater (for ginger)
5. Fork or whisk (to beat the egg)
6. Large skillet or wok
7. Spatula or tongs
8. Plate (for holding browned meatballs)
9. Lid for the skillet or wok
10. Serving platter or dish

FAQ

• What are Lion’s Head Meatballs?Lion’s Head Meatballs occupy a classic place in Chinese cuisine. They are well known for their tender texture—some have described them as “pork clouds”—and enormous size. Cooked and served in a simmering broth, they are said to resemble a lion’s head. And with Napa cabbage serving as the accompanying vegetable, that lion’s mane look is even clearer.
• Can I use a different type of meat instead of ground pork?Indeed, traditional Lion’s Head Meatballs call for pork, but it is possible to use ground chicken or turkey in its place. The resulting meatballs will not be quite as moist—since 85/15 pork (and especially 80/20) is much fattier than either ground chicken or turkey—but the flavor will mostly be the same since this recipe features many aromatics and ample cooking liquid.
• Do I need to cook the Napa cabbage before using it?You don’t have to cook the Napa cabbage beforehand. It will gently steam as it cooks with the meatballs and will become tender and tasty.
• What is Shaoxing rice wine, and can I replace it?A Chinese cooking wine that contributes a depth of flavor is Shaoxing rice wine. You can replace it with dry sherry or leave it out altogether, but know that such a choice will brings the flavor profile closer to that of the conventional braising liquid found in the West.
• How can I ensure my meatballs are tender?Do not overmix the pork mixture; if you do, you will have dense meatballs. The key to a light meatball is mixing just until combined.
• Can these meatballs be frozen?The uncooked meatballs can be frozen in a single layer on a baking sheet; after they are frozen, we can move them to a freezer bag. They’ll keep for a good long while. To use them, just thaw and cook as you would fresh meatballs.
• What should I serve with Lion’s Head Meatballs?Steamed rice or noodles often accompany them, yielding a solid and satisfying meal.

Substitutions and Variations

You can use ground turkey or chicken as a substitute for a healthier option.
Shaoxing rice wine can be substituted with dry sherry or sake, if needed.
Water chestnuts: Use chopped jicama or bamboo shoots for a very similar texture.
Tamari can be used instead of soy sauce for a gluten-free option.
Substitutes for Napa cabbage leaves: Savoy cabbage or regular green cabbage leaves can be used in their place.

Pro Tips

1. Chill the Mixture Before forming the meatballs, chill the pork mixture in the refrigerator for about 15-20 minutes. This helps in firming up the mixture, making it easier to shape the meatballs and ensuring they hold together better during cooking.

2. Even Sizing Use an ice cream scoop or a meatball maker to ensure that each portion of the pork mixture is the same size. This helps with even cooking and presentation.

3. Enhance Flavor with Marinade Allow the meatball mixture to sit for at least 30 minutes (or even overnight) before forming the balls. This helps the flavors meld and results in a more flavorful dish.

4. Sear with Care When browning the meatballs, ensure that the oil is hot enough by testing it with a small piece of the mixture. It should sizzle upon contact, which means it’s ready. This ensures a good sear and optimal flavor.

5. Sauce Adjustment If you want a thicker sauce, mix a teaspoon of cornstarch with a bit of cold water to make a slurry and add it to the broth at the end, simmering until it thickens to your desired consistency.