Jiangsu Lion Head Braised Meatballs

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These oversized, tender pork meatballs are a signature of Huaiyang cuisine from the Jiangsu region. Slowly braised with napa cabbage in a light, savory broth, the meatballs stay pillowy and juicy while soaking up aromatic flavors. Serve with steamed rice to catch every drop of the glossy braising liquid.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 36 gFat
• 12 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 1180 mgSodium
• 920 mgPotassium
• 120 mgCalcium
• 3.5 mgIron
• 25 mgVitamin C
• 440 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground pork, about 30% fat
• 3 water chestnuts, peeled and finely diced (about 1/3 cup)
• 2 scallions, finely minced
• 1 tbsp grated fresh ginger
• 1 large egg, lightly beaten
• 2 tbsp cornstarch
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce, plus 1 tsp salt, 1/2 tsp ground white pepper, and 1/4 tsp sugar

For the cabbage and braise

• 1 small head napa cabbage (about 1.5 lb / 700 g), cut into 1-inch wedges
• 2 tbsp neutral oil
• 3 slices ginger, smashed
• 2 scallions, cut into 2-inch pieces
• 2 cups (480 ml) low-sodium chicken stock
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp rock sugar, plus 1/2 tsp salt or to taste

Directions

1. In a large bowl, combine the ground pork, water chestnuts, minced scallions, ginger, egg, cornstarch, Shaoxing wine, soy sauce, salt, white pepper, and sugar. Mix in one direction for 2 to 3 minutes, until the mixture becomes sticky and holds together; do not overmix or the meatballs will turn tough.
2. Divide the mixture into 4 equal portions (about 5 oz / 140 g each) and roll each between your palms into a tight, smooth round ball.
3. Heat the neutral oil in a heavy Dutch oven or clay pot over medium heat. Add the meatballs and sear for 2 to 3 minutes per side, turning gently with a spatula, until lightly browned on the outside.
4. Remove the meatballs and set aside. Add the napa cabbage wedges to the same pot and stir-fry for 2 minutes until slightly wilted and coated in the pan drippings.
5. Return the meatballs to the pot, nestling them among the cabbage. Add the smashed ginger, scallion pieces, chicken stock, soy sauce, Shaoxing wine, rock sugar, and salt; the liquid should reach about three-quarters up the sides of the meatballs, so add a splash of water if needed.
6. Bring to a gentle boil, then cover, reduce the heat to low, and simmer for 50 to 60 minutes, turning the meatballs once halfway through, until they are fork-tender and the cabbage is silky and translucent.
7. Carefully lift the meatballs and cabbage onto a warm serving plate. Increase the heat to medium-high and simmer the braising liquid for 4 to 5 minutes until it reduces by about one-third and lightly coats the back of a spoon.
8. Ladle the glossy sauce over the meatballs and serve hot with steamed jasmine rice.

Cook’s Notes

• Use pork with about 30% fat for the juiciest, most tender meatballs; lean pork will turn out dry and dense.
• Mixing the meat in one direction until sticky helps the meatballs hold their shape and gives them a springy, bouncy texture.
• For a classic Yangzhou variation, stir 2 tbsp of cooked jasmine rice into the meat mixture for extra body and a softer bite.
• Add 1/2 tsp dark soy sauce to the braising liquid if you prefer a deeper mahogany color on the meatballs.
• Leftover meatballs taste even better the next day; reheat gently in their sauce over low heat.

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