Lion's Head Meatballs
Classic Shanghainese pork meatballs braised in a savory sauce with cabbage.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 1 lb ground pork
- 1/2 cup water chestnuts, finely chopped
- 1 tbsp ginger, minced
- 2 tbsp green onions, finely chopped
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp sesame oil
- 1 egg
- 2 tbsp cornstarch
- 1 small Napa cabbage, cut into chunks
- 2 cups chicken broth
- 1 tbsp dark soy sauce
- 1 tsp white pepper
Nutrition Facts
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Instructions
Prepare the meatball mixture: In a large bowl, combine ground pork, water chestnuts, ginger, green onions, soy sauce, Shaoxing wine, sugar, sesame oil, egg, and cornstarch. Mix well until sticky.
Form the meatballs: Wet your hands and shape the mixture into large meatballs (about 3 inches in diameter). This helps prevent sticking.
Sear the meatballs: Heat oil in a deep skillet or pot over medium-high heat. Brown the meatballs on all sides, about 2-3 minutes per side. Remove and set aside.
Prepare the braising liquid: In the same pot, add Napa cabbage and sauté for 2 minutes. Pour in chicken broth and dark soy sauce, then bring to a simmer.
Braise the meatballs: Gently place the meatballs on top of the cabbage. Cover and simmer on low heat for 30 minutes, basting occasionally.
Finish and serve: Sprinkle with white pepper. Carefully transfer to a serving dish, ensuring the meatballs stay intact. Serve hot with steamed rice.
Chef's Tips
- Texture Tip: The water chestnuts add crunch; don't substitute with other ingredients for authentic texture.
- Size Matters: Make the meatballs large (like a lion's head) for the traditional presentation.
- Cabbage Layer: The cabbage acts as a natural steamer rack and absorbs flavors beautifully.
- Braising Liquid: Don't discard the braising liquid - it makes an excellent sauce for rice.
- Make Ahead: These taste even better the next day as flavors develop more.
