Cantonese Lion’s Head Meatballs

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Tender, oversized pork meatballs studded with crunchy water chestnuts, gently braised with sweet napa cabbage in a light soy-based broth. This Cantonese classic balances richness and freshness in one warming clay-pot-style dish.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 16 gCarbs
• 4 gFiber
• 6 gSugar
• 34 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 160 mgCalcium
• 3 mgIron
• 38 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the meatballs

• 1.5 lb (680 g) ground pork (about 20% fat)
• 1/2 cup finely chopped water chestnuts
• 1 large egg, lightly beaten
• 2 tbsp cornstarch
• 1 tbsp grated fresh ginger
• 3 scallions, finely chopped (white and green parts)
• 2 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp freshly ground white pepper
• 1 tsp kosher salt

For the cabbage and braise

• 1 medium head napa cabbage (about 2 lb), cut into 2-inch chunks
• 4 cups low-sodium chicken stock
• 3 tbsp light soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp dark soy sauce
• 2 tsp sugar
• 3 slices fresh ginger, smashed
• 2 whole star anise
• 2 tbsp neutral oil, for pan-searing

Directions

1. In a large bowl, combine the ground pork, water chestnuts, egg, cornstarch, ginger, scallions, soy sauce, sesame oil, white pepper, and salt. Using your hands or a spoon, mix in one direction for 2-3 minutes until the mixture becomes sticky and cohesive; do not overmix.
2. Wet your hands and shape the pork mixture into 4 large, smooth meatballs (about 6 oz each), pressing gently to remove air pockets.
3. Heat the neutral oil in a wide, heavy pot or deep skillet over medium-high heat. Add the meatballs and sear, turning carefully with a spatula, until deeply golden on all sides, about 6-8 minutes total. Transfer to a plate.
4. Pour off excess oil, then arrange the napa cabbage chunks in the pot in an even layer. Return the meatballs on top, tucking them into the cabbage.
5. Add the chicken stock, light soy sauce, Shaoxing wine, dark soy sauce, sugar, ginger slices, and star anise. The liquid should come about three-quarters up the meatballs; add water if needed.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35-40 minutes, turning the meatballs once halfway through, until the pork is cooked through and tender and the cabbage is silky.
7. Carefully lift the meatballs and arrange them on top of the cabbage in a serving dish, or serve directly from the pot. Spoon the braising liquid over the top and garnish with extra sliced scallions if desired.
8. Serve hot with steamed jasmine rice to soak up the flavorful broth.

Cook’s Notes

• Use pork with around 20% fat for juicy, tender meatballs; lean pork will make them dry and tough.
• Mixing the pork in one direction only develops the myosin proteins that give the meatballs their signature bouncy texture.
• A traditional clay sand pot (shaguo) gives the best heat retention and authentic flavor; a Dutch oven works well too.
• For an even richer broth, replace 1 cup of chicken stock with unsalted pork stock if available.
• Leftover meatballs taste even better the next day as the flavors meld; reheat gently with a splash of water.

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