Lion's Head Meatballs Chinese Comfort Food

Transport your taste buds to the heart of Chinese home cooking with Lion’s Head Meatballs, a soulful comfort food dish that’s as satisfying as it is flavorful. These oversized pork meatballs are tender and juicy, infused with the aromatic blend of grated ginger, soy sauce, and a splash of Shaoxing wine. Diced water chestnuts provide a delightful crunch, while Napa cabbage adds a layer of sweetness as it simmers gently in rich chicken broth. The meatballs are first seared to golden perfection before being nestled in the cabbage bed, creating a harmony of textures and flavors. Perfect for cozy nights, this dish is traditionally served steaming hot, often alongside a bowl of fragrant steamed rice. Whether you're craving hearty comfort food or exploring authentic Chinese cuisine, Lion’s Head Meatballs are bound to delight your senses.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb ground pork
• 1 head Napa cabbage
• 0.25 cup water chestnuts (diced)
• 2 stalks green onion (minced)
• 1 tbsp ginger (grated)
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 0.25 cup panko breadcrumbs
• 1 egg
• 4 cups chicken broth
• 2 tbsp vegetable oil
• 1 tsp salt
• 0.5 tsp white pepper

Directions

Step 1

In a large mixing bowl, combine the ground pork, diced water chestnuts, minced green onion, grated ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, breadcrumbs, egg, salt, and white pepper. Mix well until the mixture is sticky and thoroughly combined.

Step 2

Divide the mixture into 4–6 large portions and shape each into a meatball, roughly the size of a small orange.

Step 3

Heat the vegetable oil in a large skillet over medium heat. Sear the meatballs in the skillet until they are golden brown on all sides. This will help lock in the juices. Remove and set aside.

Step 4

Separate the Napa cabbage leaves and arrange half of them in the bottom of a deep pot or Dutch oven, creating a bed for the meatballs.

Step 5

Place the seared meatballs on top of the cabbage bed and cover them with the remaining cabbage leaves.

Step 6

Pour the chicken broth into the pot, covering at least 3/4 of the meatballs and cabbage. Cover the pot and bring to a boil over medium-high heat.

Step 7

Once boiling, reduce the heat to low and simmer for 30 minutes, allowing the flavors to meld and the meatballs to cook through.

Step 8

Carefully ladle the meatballs, cabbage, and broth into bowls. Serve hot, optionally with steamed rice on the side.

Nutrition Facts

Serving size	(2556.1g)

Amount per serving	% Daily Value*
Calories	2291.0

Total Fat 143.9g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat 24.4g
Cholesterol 604.2mg	0%
Sodium 6861.8mg	0%
Total Carbohydrate 77.0g	0%
Dietary Fiber 14.0g	0%
Total Sugars 21.5g
Protein 153.5g	0%

Vitamin D 48IU	0%
Calcium 920.3mg	0%
Iron 11.8mg	0%
Potassium 3527.8mg	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: 58.4%

Protein: 27.7%

Carbs: 13.9%