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Lion's Head Meatballs

Giant, tender pork-beef meatballs braised with Napa cabbage in a savory broth. A Shanghai classic that fills your kitchen with the most incredible aroma.

🕐 Prep 20m🔥 Cook 50m🍽️ Serves 4🌶️ Braised● medium⚡ 480 kcal

Lion's Head Meatballs

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Ingredients

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1 lbGround pork

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½ lbGround beefsub: all pork for traditional

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3 tbspSoy saucedivided

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1 tbspFresh gingergrated

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2 clovesGarlicminced

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1 largeEgg

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2 tbspCornstarch

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2 cupsChicken broth

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4-6 leavesNapa cabbagesub: green cabbage

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2 tbspVegetable oil

Method

Step 1

1

Make Meatball Mix

Mix pork, beef, 2 tbsp soy sauce, ginger, garlic, egg, cornstarch, and scallions. Stir in one direction 2 min until sticky.

Step 2

2

Form Meatballs

Form into 4 large meatballs, about the size of a tennis ball.

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Step 3

3

Sear

Heat oil in a Dutch oven over medium-high heat. Sear meatballs on all sides until browned, about 6 min total. Remove.

Step 4

4

Set Up Braise

Add broth, 1 tbsp soy sauce, and 1 tsp sugar to the pot. Line bottom with cabbage leaves.

Step 5

5

Braise

Place meatballs on cabbage. Cover and simmer on low heat 40 min.

Step 6

6

Serve

Serve meatballs over rice with cabbage and braising liquid spooned over.

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Rate This Recipe

4.8 ★ from 203 cooks

Nutrition Per Serving

Calories480 kcal

Protein36g

Carbs14g

Fat30g

Sodium700mg

Fiber2g

💡 Pro Tips

💡 Stir meat mixture in one direction for springy, juicy texture — this aligns the proteins.

💡 Meatballs should be tennis-ball size — that's the traditional 'Lion's Head' look.

💡 The cabbage lining prevents scorching and adds sweetness to the braising liquid.

🔬 Diet Adaptations

Gluten-FreeUse tamari. Cornstarch is GF.

KetoSkip sugar. Serve over cauliflower rice.

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🛒 Tools for This Recipe

Carbon Steel Wok (14-inch)

Bamboo Steamer (10-inch)

Spider Strainer (Stainless)

Chinese Chef Cleaver (8-inch)

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