Lion's Head Meatballs

Discover the comforting flavors of traditional Chinese cuisine with Lion's Head Meatballs—a dish that’s as visually striking as it is delicious! These oversized meatballs, made from a savory mix of ground pork, crunchy water chestnuts, aromatic ginger, and scallions, are tender, juicy, and packed with umami. Lightly seared to lock in flavor, the meatballs are gently simmered in a rich chicken stock alongside napa cabbage, creating a broth that’s both hearty and soothing. Infused with soy sauce, Shaoxing wine, and sesame oil, this recipe delivers authentic flavors with a hint of sweetness. Perfect for family dinners or celebrations, this one-pot wonder is best served piping hot with steamed rice to soak up the flavorful broth. Explore this classic comfort food and bring a taste of China to your table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams ground pork
• 50 grams water chestnuts, finely chopped
• 2 scallions, finely minced
• 1 tablespoon ginger, finely grated
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 2 tablespoons vegetable oil
• 4 cups chicken stock
• 500 grams napa cabbage, roughly chopped
• 1 teaspoon sugar

Directions

Step 1

In a large mixing bowl, combine ground pork, water chestnuts, scallions, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, egg, salt, and white pepper. Mix well until the mixture becomes slightly sticky and cohesive.

Step 2

Using your hands, shape the pork mixture into 6-8 large meatballs, each about the size of a tennis ball. Set them aside on a plate.

Step 3

Heat the vegetable oil in a large skillet or wok over medium-high heat. Lightly sear the meatballs on all sides until golden brown. This step locks in the juices but does not need to fully cook the meatballs yet. Remove them and set aside.

Step 4

In a large pot or Dutch oven, pour in the chicken stock and bring it to a simmer over medium heat. Add sugar and stir until dissolved.

Step 5

Carefully place the seared meatballs into the broth. Lower the heat to a gentle simmer and cook for 20 minutes, turning the meatballs occasionally to ensure even cooking.

Step 6

Add the napa cabbage to the pot, nestling it around the meatballs. Continue simmering for another 15-20 minutes, until the cabbage is tender and the meatballs are fully cooked through.

Step 7

Taste the broth and adjust seasoning if needed with additional salt or a splash of soy sauce.

Step 8

Serve the meatballs hot with some of the napa cabbage and broth, either as a standalone dish or alongside steamed rice. Enjoy!

Nutrition Facts

Serving size	(2670.7g)

Amount per serving	% Daily Value*
Calories	2527.1

Total Fat 166.0g	0%
Saturated Fat 46.1g	0%
Polyunsaturated Fat 24.4g
Cholesterol 731.2mg	0%
Sodium 5070.4mg	0%
Total Carbohydrate 55.8g	0%
Dietary Fiber 10.1g	0%
Total Sugars 20.2g
Protein 197.2g	0%

Vitamin D 48IU	0%
Calcium 519.1mg	0%
Iron 14.5mg	0%
Potassium 1453.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 31.5%

Carbs: 8.9%