Chinese
Lion's Head Meatballs
Jiangnan lion’s head meatballs braised until plush and tender with soft cabbage and a delicate savory broth.
6 servings · 45 minutes prep · 75 minutes cook
Ingredients
Meatballs
- 2 lb ground pork shoulder, about 75% coarsely ground and 25% hand-diced
- 4 oz pork belly, finely diced (optional, if pork is lean)
- 6 oz water chestnuts, finely minced
- 3 whole scallions, finely minced
- 2 tbsp ginger, finely minced
- 1 whole egg
- 2 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 1/4 cup chicken stock
- 1 tsp kosher salt
- 1/2 tsp ground white pepper
- 1 tsp sesame oil
- 1 tbsp cornstarch
Braising
- 1 1/2 lb napa cabbage, leaves separated
- 3 cups chicken stock
- 2 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp granulated sugar
- 4 pieces, thinly sliced
- 2 whole scallions, cut into 3-inch lengths
Directions
Mix and Shape the Meatballs
- In a large bowl, combine the ground pork shoulder, optional pork belly, water chestnuts, scallions, ginger, egg, Shaoxing wine, light soy sauce, chicken stock, kosher salt, ground white pepper, sesame oil, and cornstarch.
- Stir the pork mixture vigorously in one direction until glossy, sticky, and elastic, 3-5 minutes. Cover and refrigerate for 30 minutes.
- With damp hands, gently form the mixture into 6 large meatballs, about 3 1/2-4 inches wide. Avoid compressing them too firmly.
Brown the Meatballs
- Heat the avocado oil in a large skillet over medium heat. Brown the meatballs lightly on all sides, turning carefully, just until a pale golden crust forms; they do not need to cook through.
Braise with Cabbage
- Arrange the napa cabbage leaves in a Dutch oven or clay pot as a thick bed. Set the browned meatballs on top.
- Pour in the chicken stock, Shaoxing wine, light soy sauce, dark soy sauce, and sugar. Add the 4 pieces of ginger and scallions.
- Bring just to a gentle simmer. Cover and cook over very low heat until the centers of the meatballs reach at least {{temperature:160°F}} and the texture is tender, about 90 minutes.
- Remove the braising ginger and scallions. Skim excess fat if desired, taste the broth, and adjust only if needed.
Serve
- Carefully spoon the meatballs into shallow bowls with plenty of tender cabbage and hot broth.
