Lion's Head Meatballs
Jiangsu's famous oversized pork meatballs, named for their resemblance to a lion's mane once nestled among braised cabbage leaves. Chopping the pork by hand rather than using pre-ground meat, and folding rather than compacting the mixture, is what keeps them tender instead of dense.
⏱ 75 min🍽 4 servings
dinner
Nutrition (per serving)
Estimated - not lab-measured
460 Calories26g Protein12g Carbs33g Fat
Ingredients
- •1.5 lb pork shoulder, hand-chopped or coarsely ground (70/30 fat ratio)
- •4 water chestnuts, minced
- •1 egg
- •2 tbsp cornstarch
- •1 tbsp Shaoxing wine
- •2 tbsp light soy sauce
- •1 tbsp ginger, minced
- •2 scallions, minced
- •1 tsp salt
- •1 napa cabbage, leaves separated
- •2 cups chicken broth
- •2 tbsp vegetable oil
Steps
- 1.Chop the pork shoulder by hand into a coarse mince (not a smooth paste) - this rougher texture is what gives the meatballs their characteristic loose, tender bite.
- 2.Gently combine the pork with water chestnuts, egg, cornstarch, Shaoxing wine, soy sauce, ginger, scallions, and salt, mixing just until combined - overmixing compacts the meat and makes it dense.
- 3.Form the mixture into 4 large, loosely packed meatballs, tossing each one lightly between your hands rather than pressing it firmly.
- 4.Heat oil in a wide pot and sear the meatballs on all sides until browned, then remove.
- 5.Line the bottom of the pot with napa cabbage leaves, place the seared meatballs on top, and tuck more cabbage leaves around and over them.
- 6.Pour in the chicken broth, bring to a simmer, then cover and braise on low heat for 45-50 minutes, until the meatballs are cooked through and tender.
- 7.