Chinese Lion’s Head Meatballs

Today on the Takrecipe website, we’re diving into the comforting world of Chinese Lion’s Head Meatballs, a classic dish from Jiangsu cuisine. These oversized, tender pork meatballs are slow-braised in a flavorful soy-based sauce, often accompanied by Napa cabbage. The name comes from their resemblance to the lion heads in Chinese guardian statues, symbolizing strength and prosperity. With their juicy texture and deep umami flavor, these braised pork meatballs make for a heartwarming family meal or a festive treat for special occasions.

Ingredients (Serves 4)

• For the Meatballs:
• 1 lb (450g) ground pork
• 1 egg
• 2 tbsp cornstarch
• 2 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp finely chopped ginger
• 2 cloves garlic, minced
• 2 tbsp finely chopped green onions
• 1 tbsp sugar
• ½ tsp white pepper
• ½ cup water chestnuts, finely chopped (optional)
• For the Sauce:
• 2 cups chicken broth
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• ½ tsp five-spice powder
• Additional Ingredients:
• 1 small head Napa cabbage, leaves separated
• 2 tbsp vegetable oil (for frying)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

Prepare the Meatballs

In a large mixing bowl, combine the ground pork, egg, cornstarch, Shaoxing wine, soy sauce, oyster sauce, sesame oil, ginger, garlic, green onions, sugar, and white pepper. Mix everything thoroughly, stirring in one direction until the mixture becomes sticky. This helps develop a smooth, bouncy texture in the meatballs. If using, add the finely chopped water chestnuts for extra crunch. Wet your hands with a little water and shape the mixture into 4-6 large meatballs, about the size of a tennis ball.

Fry the Meatballs

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Carefully place the meatballs into the pan and sear them until golden brown on all sides, about 3-4 minutes per side. Once browned, transfer them to a plate and set aside.

Prepare the Sauce

In a large pot or deep pan, mix the chicken broth, light soy sauce, dark soy sauce, oyster sauce, sugar, and five-spice powder. Stir well. Bring the mixture to a simmer over medium heat.

Braise the Meatballs

Arrange the Napa cabbage leaves at the bottom of the pot, creating a bed for the meatballs. Gently place the seared meatballs on top of the cabbage. Cover and let them simmer on low heat for 40-45 minutes. The slow braising allows the flavors to develop and keeps the meatballs tender. Occasionally spoon some sauce over the meatballs to keep them moist and flavorful.

Thicken the Sauce

Mix the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and slowly stir it into the sauce. Let the sauce thicken slightly for a few minutes. Turn off the heat and allow the dish to rest for a few minutes before serving.

Serve

Carefully transfer the meatballs onto a serving dish, arranging them over the softened Napa cabbage. Spoon the thickened sauce over the meatballs and garnish with chopped green onions. Serve hot with steamed white rice or noodles.

Tips:

Use a Good Ratio of Fat to Lean Meat 

🟢A blend of 70% lean pork and 30% fat ensures juicy, tender meatballs.

Mix the Meat Well 

🟢Stirring the pork mixture in one direction helps develop elasticity, giving the meatballs their signature soft and bouncy texture.

Braising Time Matters 

🟢Slow cooking allows the meatballs to absorb the sauce, resulting in a deeper, richer flavor.

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