Oversized pork meatballs braised with napa cabbage
Lion's Head Meatballs
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
4
4 meatballs
Difficulty
Medium
Cost
Moderate
$$
Lion's Head Meatballs
Oversized pork meatballs braised with napa cabbage
★4.5(6)
Giant, tender pork meatballs nestled in a bed of silky napa cabbage and braised until meltingly soft. A beloved Shanghai dish named for the meatball resembling a lion head surrounded by a mane of greens.
20m
Prep Time
60m
Cook Time
80m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Lion's head meatballs are comfort food at its finest in eastern Chinese cuisine. The oversized meatballs are kept deliberately loose and tender, almost falling apart at the touch of chopsticks.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Lion's Head Meatballs special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb ground pork (70/30 fat ratio)
- 1/4 cup water chestnuts, finely diced
- 1 egg, beaten
- 1 head napa cabbage, quartered
- 2 cups chicken broth
- 2 tbsp soy sauce
Instructions
- 1
Mix ground pork with water chestnuts, egg, 1 tbsp soy sauce, 1 tsp ginger, and 1 tbsp cornstarch. Form into 4 large meatballs.
- 2
Brown meatballs in a hot pan on all sides until golden, about 3 minutes per side.
- 3
Line the bottom of a clay pot or Dutch oven with napa cabbage quarters.
- 4
Nestle meatballs on top of cabbage. Pour in broth, soy sauce, and 1 tsp sugar. Bring to a simmer.
- 5
Cover and braise on low heat for 45 minutes until meatballs are tender and cabbage is silky. Serve in the pot.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Ground porkGround chicken or turkey
Leaner but add extra moisture with an additional egg
Water chestnutsJicama, finely diced
Similar crisp texture and mild sweetness
Tips & Storage
Pro Tips
Do not overwork the meat mixture; a loose texture makes for more tender meatballs.
Use pork with a higher fat content for juicier, more flavorful results.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in braising liquid for up to 4 days. Flavors improve overnight.
Reheating
Gently reheat in the braising liquid over low heat until warmed through.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (95mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates24g
Fat12g
Fiber720mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are they called lion head?
- The large meatball resembles a lion head, while the surrounding cabbage looks like a mane.
- Can I use a slow cooker?
- Yes, brown the meatballs first, then cook on low for 6 hours with cabbage and broth.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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