Picture this: plump, juicy pork meatballs, each one cradled in a golden pool of savory broth, surrounded by tender Napa cabbage leaves that have soaked up every drop of flavor. This is Chinese Lion’s Head Pork Meatballs in Broth, a dish that feels like a warm hug from your grandmother’s kitchen. Named for their resemblance to a lion’s majestic mane (thanks to the cabbage’s leafy embrace), these meatballs are so tender they practically dissolve on your tongue. Whether you’re hosting a cozy dinner party or just craving something deeply satisfying, this dish delivers—big, bold flavors with a touch of elegance.
Why This Recipe Works
- Melt-in-your-mouth texture—thanks to a gentle hand and slow braising.
- Rich, soul-warming broth—infused with ginger, soy, and a splash of Shaoxing wine.
- Meal prep magic—it tastes even better the next day.
- Showstopper presentation—perfect for impressing guests without breaking a sweat.
The Story Behind the Sauce
Hailing from Jiangsu province, Lion’s Head Meatballs are a cornerstone of Huaiyang cuisine. The name isn’t just whimsy—it’s symbolism. The meatball represents the lion’s head, and the cabbage? Its flowing mane. Traditionally served at celebratory banquets, this dish has found its way into home kitchens, where it’s cherished for its comforting simplicity.
Essential Ingredients & Tools
Ingredients for the Meatballs
- 1.5 lbs (680g) ground pork (80% lean, 20% fat)—because fat equals flavor and juiciness.
- 1/3 cup (50g) finely chopped water chestnuts (or jicama for a sweeter crunch)—for that irresistible texture.
- 1 tbsp (15g) minced fresh ginger—bright, aromatic, and essential.
- 3 tbsp minced scallions (white and light green parts)—a fresh, mild oniony kick.
- 2 tbsp (30ml) light soy sauce—salty, umami-packed goodness.
- 1 tbsp (15ml) dark soy sauce—for that beautiful, deep color.
- 1 tbsp (15ml) Shaoxing wine (or dry sherry as a substitute)—complex, slightly sweet, and utterly divine.
- 1 tbsp (15ml) oyster sauce—for that deep, savory richness.
- 1 tsp (5ml) sesame oil—a nutty finish that ties it all together.
- 1 tsp (4g) sugar—just enough to balance the saltiness.
- 1/2 tsp ground white pepper—warm, subtle, and oh-so-comforting.
- 2 tbsp (16g) cornstarch—the glue that holds it all together.
- 1 large egg—for binding without heaviness.
The Supporting Cast
- 1 small head Napa cabbage (~1.5 lbs / 680g) (or bok choy for quicker cooking)—sweet, tender, and the perfect companion.
- 4 cups (950ml) low-sodium chicken stock (or mushroom broth for a vegetarian twist)—the liquid gold that brings it all to life.
- 1 tbsp (15ml) neutral oil (canola/peanut)—for a quick sear that adds depth.
- 1 tbsp (15ml) cornstarch (for slurry)—to thicken the broth.
Tools You’ll Need
- Large Dutch oven (or heavy-bottomed pot)—even heat distribution is key.
- Mixing bowl—for bringing the meatball mixture together.
- Tongs—gentle flipping is the name of the game.
Serves: 4 | Prep: 25 min | Cook: 55 min | Total: 1 hr 20 min
How to Make Chinese Lion’s Head Pork Meatballs in Broth
- Mix with Care
In a large bowl, combine the 1.5 lbs (680g) ground pork, 1/3 cup (50g) finely chopped water chestnuts, 1 tbsp (15g) minced fresh ginger, 3 tbsp minced scallions, 2 tbsp (30ml) light soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Shaoxing wine, 1 tbsp (15ml) oyster sauce, 1 tsp (5ml) sesame oil, 1 tsp (4g) sugar, 1/2 tsp ground white pepper, 2 tbsp (16g) cornstarch, and 1 large egg. Now, here’s the secret: mix gently but thoroughly. Use your hands or a spatula, and stop after 2–3 minutes when the mixture feels sticky and cohesive. Overworking the meat is the enemy of tenderness. Pop it in the fridge for 15 minutes to firm up—trust me, it makes shaping a breeze. - Shape with Love
Wet your hands with cold water to prevent sticking. Divide the mixture into 4–6 portions (think tennis ball size). Here’s a pro move: toss each portion 10 times between your palms. This compacts the meat just enough to hold its shape without squeezing out precious fat. Roll into smooth balls and set aside. For perfectionists, weigh each one—about 6 oz (170g) is ideal. - Sear for Flavor (Optional but Worth It)
Heat 1 tbsp (15ml) neutral oil in your Dutch oven over medium-high heat. When it shimmers, add the meatballs and sear for 1–2 minutes per side until golden. This isn’t just for looks—it’s the Maillard reaction at work, creating layers of flavor. Don’t crowd the pot; sear in batches if needed. Transfer to a plate once done. - Build the Broth
Pour 4 cups (950ml) low-sodium chicken stock into the pot, scraping up those delicious browned bits (fond) with a wooden spoon. Stir in 1 tsp (5ml) dark soy sauce for color. Bring to a simmer, then return the meatballs to the pot. The liquid should come halfway up the meatballs—add water if needed. - Braise to Perfection
Nestle the 1 small head Napa cabbage (~1.5 lbs / 680g) leaves around the meatballs. Cover and simmer on low heat for 40–45 minutes. This slow braise transforms the pork into something magical—fork-tender, with collagen melted into silky goodness. Check for doneness with a thermometer—160°F (71°C) is your target. - Thicken the Broth (Optional)
Remove the meatballs and cabbage. Mix 1 tbsp (15ml) cornstarch with 2 tbsp cold water to create a slurry. Stir this into the simmering broth until it thickens slightly (about 1 minute). This step is optional, but it gives the broth a velvety texture. - Serve with Flair
Ladle the broth into bowls, add a meatball and cabbage leaves, and garnish with scallions. For an extra kick, drizzle with chili oil or sprinkle with toasted sesame seeds.
Pro Technique
The Tossing Trick
Gently tossing the meatball mixture between your palms before shaping is the secret to ultra-tender results. It compacts the proteins just enough without squeezing out fat—the key to juiciness. Stop when the surface feels smooth, like a well-polished stone.
To Sear or Not to Sear
Searing adds rich flavor via the Maillard reaction, but if you prefer a lighter taste, skip it and steam the meatballs directly in the broth. For a happy medium, sear just one side.
Braising Science
Low-and-slow braising breaks down the pork’s connective tissue into gelatin, creating that melt-in-your-mouth texture. A tight-fitting lid traps steam, ensuring even cooking. If the broth reduces too much, add hot water in small increments.
Chef’s Wisdom
Overmixing the Pork
Treat the meat like a delicate ingredient—fold in binders (cornstarch, egg) last, and stop once combined. Overmixing leads to toughness.
Underseasoning the Broth
Taste the broth after braising. If it’s flat, add a splash of Shaoxing wine or a pinch of sugar to balance the flavors.
The Chill Factor
Chilling the shaped meatballs for 15 minutes before cooking helps them hold their shape. For even better results, freeze them for 10 minutes—this solidifies the fat, reducing splatter during searing.
Cabbage Placement
Layer cabbage leaves under and around the meatballs to prevent sticking and ensure even wilting. The outer leaves take longer to cook, so place them at the bottom near the heat source.
Storage & Freshness Guide
Refrigerating Leftovers
Store cooled meatballs and broth together in an airtight container for up to 3 days. The flavors deepen over time—this dish is a gift that keeps on giving. Reheat gently on the stove with a splash of water to restore the broth’s consistency.
Freezing for Later
Freeze meatballs and broth separately for up to 2 months. Thaw overnight in the fridge. Note: Cabbage becomes mushy after freezing—add fresh leaves upon reheating.
Food Safety
Discard leftovers left at room temperature for over 2 hours. When reheating, ensure the internal temperature reaches 165°F (74°C) to kill any bacteria.
Nutrition Profile
These meatballs are rich in protein and healthy fats, with a balance of umami and subtle sweetness.
| Nutrient | Amount per serving |
|---|---|
| Calories | 550 |
| Protein | 35g |
| Carbohydrates | 15g |
| Fat | 38g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Ground Chicken/Turkey
Swap: Use ground chicken or turkey for a leaner version. Add 1–2 tbsp broth to the mix to compensate for dryness.
Upgrade: Mix in 1 tbsp grated Parmesan for extra umami. - Jicama for Water Chestnuts
Swap: Jicama offers a similar crunch but with a sweeter, milder flavor. Peel and dice finely.
Upgrade: Toast the jicama lightly for a nuttier note. - Bok Choy Instead of Napa Cabbage
Swap: Baby bok choy cooks faster—add it during the last 15 minutes of braising.
Upgrade: Sear the bok choy halves first for caramelized edges. - Mushroom Broth for Chicken Stock
Swap: Use mushroom broth for a vegetarian-friendly depth.
Upgrade: Add a strip of kombu while simmering for extra savoriness. - Tofu for Pork (Vegan)
Swap: Crumbled firm tofu mixed with 2 tbsp mashed lentils mimics the texture.
Upgrade: Pan-fry the tofu balls for a crispy exterior.
Perfect Pairings
Complementary Dishes
- Steamed Jasmine Rice soaks up the savory broth like a dream. For texture contrast, serve with crispy Garlic Green Beans.
Drinks
- Jasmine Tea cuts through the richness with its floral notes. A dry Riesling complements the dish’s umami with its bright acidity.
Something Sweet
- Lychee Sorbet offers a refreshing, floral finish. Or try black sesame mochi for a chewy contrast to the tender meatballs.
FAQs
- Q: Can I skip searing the meatballs?
A: Absolutely, but searing adds depth. For a lighter version, steam them instead. - Q: Why do my meatballs fall apart?
A: Insufficient mixing or skipping the chill time. Ensure the mixture is sticky before shaping. - Q: Can I use beef instead of pork?
A: Pork’s fat content is ideal, but 80/20 ground beef works. Expect a denser texture.
This dish is more than a recipe—it’s a celebration of tradition, flavor, and the simple joy of a well-cooked meal. Whether you’re a seasoned cook or a kitchen newbie, Chinese Lion’s Head Pork Meatballs in Broth is a dish that rewards patience and care. So roll up your sleeves, take your time, and savor every bite. Happy cooking!
Chinese Lion’s Head Pork Meatballs in Broth
Make tender Chinese Lion’s Head Pork Meatballs in Broth with my easy recipe. Rich, savory, and perfect for cozy dinners. Try it tonight!
Ingredients
For the Meatballs
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1.5 lbs ground pork (680g, 80% lean, 20% fat)
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1/3 cup finely chopped water chestnuts (50g)
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1 tbsp minced fresh ginger (15g)
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3 tbsp minced scallions (white and light green parts)
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2 tbsp light soy sauce (30ml)
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1 tbsp dark soy sauce (15ml)
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1 tbsp Shaoxing wine (15ml)
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1 tbsp oyster sauce (15ml)
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1 tsp sesame oil (5ml)
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1 tsp sugar (4g)
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1/2 tsp ground white pepper
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2 tbsp cornstarch (16g)
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1 large egg
For the Main Dish
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1 small head Napa cabbage (~1.5 lbs / 680g)
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4 cups low-sodium chicken stock (950ml)
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1 tbsp neutral oil (15ml, canola/peanut)
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1 tbsp cornstarch (15ml, for slurry)
Instructions
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In a large bowl, combine 1.5 lbs (680g) ground pork, 1/3 cup (50g) finely chopped water chestnuts, 1 tbsp (15g) minced fresh ginger, 3 tbsp minced scallions, 2 tbsp (30ml) light soy sauce, 1 tbsp (15ml) dark soy sauce, 1 tbsp (15ml) Shaoxing wine, 1 tbsp (15ml) oyster sauce, 1 tsp (5ml) sesame oil, 1 tsp (4g) sugar, 1/2 tsp ground white pepper, 2 tbsp (16g) cornstarch, and 1 large egg. Mix gently but thoroughly until sticky. Chill for 15 minutes.01
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Wet hands with cold water. Divide mixture into 4–6 portions. Toss each portion 10 times between palms, then roll into smooth balls.02
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Heat 1 tbsp (15ml) neutral oil in a Dutch oven over medium-high heat. Sear meatballs for 1–2 minutes per side until golden. Transfer to a plate.03
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Pour 4 cups (950ml) low-sodium chicken stock into the pot, scraping up browned bits. Stir in 1 tsp (5ml) dark soy sauce. Return meatballs to the pot.04
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Nestle 1 small head Napa cabbage (~1.5 lbs / 680g) leaves around meatballs. Cover and simmer on low heat for 40–45 minutes.05
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Optional: Remove meatballs and cabbage. Mix 1 tbsp (15ml) cornstarch with 2 tbsp cold water. Stir into broth until thickened.06
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Serve with scallions, chili oil, or sesame seeds.07
