Lion’s Head Meatballs (Shanghai Style)
Large, tender pork meatballs (Lion's Head meatballs) braised in a savory sauce with napa cabbage, creating a hearty and comforting Chinese dish. A flavorful meal for two.
Prepare the meatballs
In a large bowl, combine 1 pound ground pork, 2 tablespoons finely chopped green onions, 1 tablespoon grated fresh ginger, 1 large egg, 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Mix gently with your hands until all ingredients are just combined. Do not overmix. Divide the mixture into two large, round meatballs (Lion's Head meatballs), about 3-4 inches in diameter.
💡 Pro Tips:
- •Lion's Head meatballs are large pork meatballs, often served with cabbage resembling a lion's mane.
- •Overmixing can make meatballs tough; mix just until combined.
Brown the meatballs
Heat 2 tablespoons vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Carefully place the meatballs in the hot oil. Cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides. You do not need to cook them through completely at this stage. Remove the browned meatballs from the skillet and set them aside. Carefully drain any excess fat from the skillet, leaving about 1 tablespoon.
💡 Pro Tips:
- •Browning adds flavor and helps the meatballs hold their shape during braising.
- •Do not overcrowd the skillet; cook one at a time if needed.
Braise the meatballs
Add the 4 cups napa cabbage (Chinese cabbage) to the skillet with the remaining fat. Cook for 3-5 minutes, stirring, until the cabbage begins to wilt (become soft and droopy). Return the browned meatballs to the skillet, nestling them among the cabbage. Pour in 2 cups chicken broth, 1 tablespoon soy sauce, and 1 teaspoon sugar. Bring the liquid to a gentle simmer (cook gently just below boiling, with small bubbles). Cover the skillet, reduce the heat to low, and braise (cook slowly in liquid with a lid on) for 30-40 minutes, or until the meatballs are cooked through and tender.
💡 Pro Tips:
- •Braising cooks food slowly in liquid with a lid on, making it very tender.
- •Simmer means to cook gently just below boiling, with small bubbles.
Serve
Remove the skillet from the heat. Carefully transfer each Lion's Head meatball and a generous portion of the braised cabbage to serving bowls. Drizzle with 1/2 teaspoon sesame oil over each serving. Serve immediately, often with steamed white rice.
💡 Pro Tips:
- •Serving immediately ensures the meatballs are warm and tender.
- •Sesame oil adds a nutty, aromatic finish.
- Large bowl (for meatballs)
- Large, deep skillet or Dutch oven
- Spatula or tongs
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a gluten-free version, ensure your soy sauce is tamari and verify any chicken broth is gluten-free.
- 💡The tenderness of the meatballs depends on not overmixing the pork and slow braising.
- 💡You can add other vegetables like mushrooms or bamboo shoots to the braising liquid for more texture and flavor.
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