Lion Head Meatballs

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Lion Head Meatballs are a signature Huaiyang dish from Yangzhou, featuring oversized, tender pork meatballs braised slowly with napa cabbage in a light, savory broth. The meatballs get their signature texture from a gentle stir in one direction and the addition of crunchy water chestnuts. Serve over steamed rice to soak up the rich braising liquid.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 32 gProtein
• 1180 mgSodium
• 820 mgPotassium
• 140 mgCalcium
• 3 mgIron
• 32 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground pork (about 20% fat)
• 3 water chestnuts, finely diced (about 1/3 cup)
• 2 scallions, finely chopped
• 1 tbsp grated fresh ginger
• 1 large egg
• 1 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp cornstarch

For the braise

• 1 large head napa cabbage (about 2 lb / 900 g), cut into 2-inch pieces
• 4 cups low-sodium chicken stock
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp white pepper
• 2 slices ginger, 2 scallion whites

Directions

1. In a large bowl, combine ground pork, water chestnuts, chopped scallions, grated ginger, egg, Shaoxing wine, soy sauce, cornstarch, and a pinch of white pepper. Stir in one direction for 2-3 minutes until the mixture becomes sticky and holds together.
2. Wet your hands and shape the mixture into 4 large meatballs, about 3 inches across, pressing firmly so they are compact and hold their shape during braising.
3. Heat 2 tablespoons of neutral oil in a wide, heavy pot or Dutch oven over medium heat. Brown the meatballs gently on all sides, about 2 minutes per side, then transfer to a plate.
4. Pour out excess oil, add ginger slices and scallion whites to the pot, and stir for 30 seconds until fragrant. Add the napa cabbage pieces and toss to coat for 2 minutes until slightly wilted.
5. Pour in the chicken stock, soy sauce, Shaoxing wine, sugar, salt, and white pepper. Nestle the meatballs on top of the cabbage, bring to a gentle simmer, then cover and reduce heat to low.
6. Braise for 35-40 minutes, carefully spooning broth over the meatballs every 10 minutes, until the pork is cooked through and tender and the cabbage is silky.
7. Remove the lid, increase heat to medium, and simmer uncovered for 5 minutes to slightly reduce and concentrate the sauce. Taste and adjust seasoning.
8. Serve each meatball in a shallow bowl over steamed white rice, spooning the tender cabbage and broth alongside.
9. Garnish with a light drizzle of the braising liquid and a pinch of white pepper before serving.

Cook’s Notes

• Stir the pork mixture in only one direction; this aligns the proteins and yields a bouncy, tender texture rather than a dense meatball.
• Do not skip the browning step — it builds the foundational flavor and helps the meatballs keep their round shape during the long braise.
• Traditional recipes sometimes use jicama instead of water chestnuts for a milder crunch that softens more during cooking.
• For an extra-velvety sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the broth during the final uncovered simmer.
• Leftovers taste even better the next day; reheat gently with a splash of stock to keep the meatballs moist.

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