We absolutely adore exploring bold flavors from around the world and Lion’s Head Meatballs top our list of Chinese favorites. Originating in Jiangsu province this comforting dish features giant pork meatballs that mimic a lion’s mane simmered with cabbage for a hearty meal.
It’s not just tasty; it’s a nod to tradition that brings families together with every savory bite. We’ve perfected this recipe to make it easy for you to recreate at home so let’s dive in and savor the authentic taste.
Ingredients
In our Lion’s Head Meatballs recipe, we focus on high-quality, authentic ingredients that capture the bold flavors of this traditional Chinese dish. Below, we list them in the order they are used, with precise measurements and prep specifics to ensure you achieve that hearty, comforting result every time.
Meatball Ingredients
- 1 pound ground pork: Use fresh, fatty ground pork for juiciness; we recommend chilling it beforehand to make mixing easier.
- 2 tablespoons soy sauce: Opt for low-sodium if you prefer; this adds umami and is stirred in next for seasoning.
- 1 tablespoon Shaoxing wine: A key aromatic; measure it out and mix it in to enhance the meat’s depth.
- 1 large egg: Beaten lightly before adding; it helps bind the meatballs for a perfect texture.
- 2 green onions: Finely chopped; incorporate these for a fresh, pungent kick that brightens the mix.
- 1-inch piece of ginger: Minced finely; this provides the spicy warmth essential to Lion’s Head Meatballs.
- 1/4 cup water chestnuts: Diced small; they add crunch and are folded in last for the meatball base.
Cooking and Broth Ingredients
- 1 head Napa cabbage: Roughly chopped into large pieces; this forms the base and is layered in the pot after shaping the meatballs.
- 4 cups chicken or vegetable stock: Heated gently; pour it over the cabbage to create a flavorful broth for simmering.
- 2 cloves garlic: Smashed and added whole; they infuse the liquid with subtle aroma during cooking.
- Salt and white pepper: To taste; season the broth just before simmering to balance the dish’s flavors.
| Nutrient | Per Serving (4 meatballs) |
|---|---|
| Calories | 450 |
| Protein (g) | 25 |
| Fat (g) | 30 |
| Carbohydrates (g) | 15 |
Equipment and Tools
To bring our Lion’s Head Meatballs recipe to life with precision and ease, we rely on a selection of essential tools that ensure efficient preparation and cooking. These items help us handle the meatballs’ hearty texture and the simmering process for that authentic, comforting flavor.
Must-Have Tools
We start with the basics that every home cook needs for this dish:
- Large mixing bowl: Use this to combine ground pork, soy sauce, and other ingredients thoroughly. We prefer one with a 5-quart capacity to avoid spills when mixing sticky mixtures.
- Chef’s knife and cutting board: Essential for finely chopping green onions, ginger, and water chestnuts. Opt for a sharp 8-inch chef’s knife to make prep quick and safe.
- Measuring cups and spoons: Accuracy is key for flavors, so we use a set of stainless steel cups (1 cup, ½ cup, etc.) and spoons to measure ingredients like Shaoxing wine and salt precisely.
Cooking Essentials
For the cooking stage, where we brown and simmer the meatballs with Napa cabbage, these tools elevate the process:
- Wok or large frying pan: Our go-to for searing the meatballs to achieve that golden, crispy exterior. A 12-inch non-stick wok works best to prevent sticking and allows even heat distribution.
- Heavy-bottomed pot or Dutch oven: Ideal for simmering the meatballs in stock and cabbage. We recommend a 4- to 6-quart pot for holding all components without overcrowding.
- Spatula or tongs: Use sturdy silicone-tipped tongs to flip meatballs gently, preserving their shape, or a wide spatula for stirring the broth.
Optional but Helpful Additions
If you’re looking to streamline your kitchen workflow, consider these:
- Food processor: Speeds up chopping ginger and water chestnuts for a smoother meatball mixture, though a knife works fine for traditional prep.
- Instant-read thermometer: Ensures meatballs reach an internal temperature of 160°F for safety, helping us avoid overcooking while maintaining juicy results.
By gathering these tools, we make preparing Lion’s Head Meatballs not only straightforward but also enjoyable, allowing the bold flavors of this traditional dish to shine through effortlessly.
Instructions
With our high-quality ingredients and essential tools in hand, we’re excited to guide you through creating authentic Lion’s Head Meatballs that burst with bold, savory flavors and tender textures.
Preparation
Before we begin cooking, let’s prepare our ingredients to ensure everything integrates seamlessly for juicy, flavorful meatballs.
- In a large mixing bowl, combine 1 pound of fresh ground pork with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, 1 large egg, 2 finely chopped green onions, 1 tablespoon of minced ginger, and 1/2 cup of chopped water chestnuts. Gently mix these until the mixture is uniform, taking care not to overwork the meat to keep it tender and succulent.
- Using your hands, form the mixture into 4-6 large meatballs, each about the size of a tennis ball, to mimic the dish’s signature lion’s mane appearance. Place them on a clean plate or cutting board.
- Prepare the vegetables by slicing 1 head of Napa cabbage into wide strips and mincing 2 cloves of garlic. This step allows the cabbage to absorb the rich, aromatic broth later, enhancing the dish’s comforting, hearty essence.
Marinating
Now that our meatballs are formed, we’ll marinate them to infuse deep, traditional flavors that make Lion’s Head Meatballs truly irresistible.
- Transfer the formed meatballs back to the mixing bowl and let them rest in the refrigerator for at least 30 minutes, or up to 1 hour. During this time, the soy sauce and Shaoxing wine will penetrate the meat, developing a savory, umami-rich profile that evokes the bold tastes of Jiangsu province.
- While marinating, prepare 1 cup of chicken or vegetable stock mixed with 1 teaspoon of salt and 1/2 teaspoon of white pepper in a separate bowl. This simple marinade base ensures the meatballs remain moist and flavorful, ready for the next stage.
Cooking
With the preparation complete, we’re ready to cook our Lion’s Head Meatballs, achieving a perfect golden sear and a simmering broth that fills the kitchen with irresistible, savory aromas.
- In a wok or large frying pan heated over medium-high heat with 2 tablespoons of oil, sear the marinated meatballs for 3-4 minutes per side until they develop a crispy, golden-brown exterior. This step locks in the juices, creating a delightful contrast of textures.
- Transfer the seared meatballs to a heavy-bottomed pot or Dutch oven, then add the sliced Napa cabbage, minced garlic, and prepared stock mixture. Bring to a gentle simmer over medium heat, cover, and cook for 20-25 minutes until the meatballs are fully cooked through and the cabbage is tender, absorbing the rich flavors for a comforting, soul-warming finish.
- To verify doneness, use an instant-read thermometer to ensure the internal temperature of the meatballs reaches 165°F. If needed, adjust seasoning with additional salt or white pepper for a balanced, authentic taste.
Make-Ahead Instructions
To make our Lion’s Head Meatballs recipe even more convenient for busy weeknights, we recommend preparing components ahead of time while preserving the dish’s bold, savory flavors and tender texture. This approach allows you to focus on family time without sacrificing authenticity.
Preparing the Meatball Mixture in Advance
Follow these steps to get a head start:
- Mix the ingredients: In a large mixing bowl, combine 1 pound of ground pork, soy sauce, Shaoxing wine, egg, chopped green onions, ginger, and water chestnuts as outlined in our ingredients section. Use your hands to ensure even distribution for that juicy, flavorful base.
- Form the meatballs: Shape the mixture into large balls (about 2-3 inches in diameter) and place them on a parchment-lined baking sheet. This step helps mimic the traditional lion’s mane appearance.
- Marinate for enhanced flavor: Cover the formed meatballs and refrigerate them for at least 1 hour or up to 24 hours. Marinating allows the spices to penetrate deeply, amplifying the dish’s comforting, aromatic profile.
Storage Options
Depending on your timeline, we suggest these reliable methods to store your prepped meatballs:
- Refrigerator storage: Transfer the marinated meatballs to an airtight container. They can be stored in the fridge for up to 2 days, maintaining their fresh, succulent quality.
- Freezer storage: For longer-term planning, arrange the meatballs on a baking sheet and freeze until solid (about 2 hours). Then, transfer to a freezer-safe bag or container. They keep well for up to 3 months, locking in the hearty essence of Jiangsu cuisine.
| Storage Method | Duration | Key Tips for Quality |
|---|---|---|
| Refrigerator | Up to 2 days | Keep covered to prevent drying; thaw in fridge if needed. |
| Freezer | Up to 3 months | Use freezer bags to avoid freezer burn; label with date for easy tracking. |
Reheating and Finishing the Dish
When you’re ready to cook:
- Thaw if frozen: Move the meatballs from the freezer to the refrigerator overnight for safe thawing.
- Sear and simmer: Follow our original cooking instructions by searing the meatballs in a wok or large pan for a crispy exterior, then simmer with Napa cabbage and stock. Check the internal temperature reaches 160°F for perfectly juicy results.
- Pro tip: If reheating from the fridge, reduce simmering time by 5-10 minutes to avoid overcooking, ensuring the broth remains rich and flavorful.
By following these Make-Ahead Instructions, we help you enjoy the tradition and togetherness of Lion’s Head Meatballs without the rush.
Conclusion
We hope this recipe inspires you to dive into the rich world of Jiangsu cuisine and savor every bite of Lion’s Head Meatballs. It’s a dish that brings people together fostering warmth and tradition in your home.
Try it tonight and discover how easy it is to create bold flavors that’ll become a family favorite. We’re confident you’ll love the results as much as we do.
Frequently Asked Questions
What is Lion’s Head Meatballs?
Lion’s Head Meatballs is a traditional Chinese dish from Jiangsu province, featuring large pork meatballs that resemble a lion’s mane. It’s a comforting meal cooked with cabbage in a flavorful broth, symbolizing family togetherness and bold flavors. This hearty dish combines tradition with delicious taste, making it perfect for home cooking.
What are the key ingredients for Lion’s Head Meatballs?
The main ingredients include fresh ground pork, soy sauce, Shaoxing wine, egg, green onions, ginger, and water chestnuts for the meatballs. For the broth, use Napa cabbage, chicken or vegetable stock, garlic, salt, and white pepper. Opt for high-quality ingredients to capture authentic flavors and ensure a juicy, savory result.
What equipment do I need to make Lion’s Head Meatballs?
Essential tools include a large mixing bowl, chef’s knife, cutting board, and measuring cups for preparation. For cooking, use a wok or frying pan for searing and a heavy-bottomed pot or Dutch oven for simmering. Optional items like a food processor and instant-read thermometer help with efficiency and safety.
How do I prepare Lion’s Head Meatballs?
Start by mixing ground pork with ingredients like soy sauce and ginger, form into large meatballs, and marinate in the fridge. Sear them for a crispy exterior, then simmer with Napa cabbage and stock until cooked through. Check internal temperature for doneness, resulting in a rich, comforting dish ready in about an hour.
Can I make Lion’s Head Meatballs ahead of time?
Yes, prepare the meatball mixture in advance and marinate it for better flavor. Store in the refrigerator for up to 24 hours or freeze for longer. Reheat gently on the stove with stock to maintain juiciness, making it ideal for busy weeknights while preserving the dish’s traditional taste.
What are the nutritional facts for Lion’s Head Meatballs?
Each serving has about 450 calories, 25 grams of protein, 30 grams of fat, and 15 grams of carbohydrates. It’s a hearty dish that provides balanced nutrients, but portion control is key due to its richness. Adjust ingredients like using leaner pork for a lighter version.
Why is Lion’s Head Meatballs significant?
This dish represents Chinese tradition and family bonding, originating from Jiangsu province. Its bold flavors and comforting nature make it a beloved meal that brings people together, while the recipe allows for easy recreation at home to enjoy authentic tastes and cultural heritage.