Cooking Lucid
Lion's Head Meatballs
Giant Shanghai pork meatballs braised in a rich, savory cabbage broth. Named for their shaggy appearance resembling a lion's mane — tender, juicy, and magnificent.
Prep 25 min
Cook 50 min
Total 1h 15m
Serves 4
Ingredients
Step 1 — Make the meatballs
- 1.5 lbs ground pork
- 1 cup water chestnuts (finely minced)
- 3 green onions (minced)
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 egg
- 2 tbsp cornstarch
- 1 tsp ginger (grated)
- ½ tsp white pepper
Step 2 — Braise
- 1 head napa cabbage (cut into large pieces)
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
- 2 tbsp vegetable oil
Step 3 — Serve
- Steamed white rice
- Sesame oil (drizzle)
Instructions
- 1
Form the meatballs
Combine pork, water chestnuts, green onions, soy sauce, Shaoxing wine, egg, cornstarch, ginger, and white pepper. Mix until sticky. Form into 4 large meatballs (about 3 inches each).
- 2
Brown and braise
Heat oil in a large pot or Dutch oven. Brown meatballs on all sides, about 5 minutes. Remove meatballs. Layer cabbage in the pot, place meatballs on top. Add broth, soy sauce, Shaoxing wine, and sugar. Bring to a simmer, cover, and braise 40 minutes.
- 3
Serve
Meatballs should be very tender and broth rich. Serve each meatball with braised cabbage and broth over steamed rice. Drizzle with sesame oil.
Nutrition per serving: 480 cal · 34g protein · 14g carbs · 32g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
