Lions Heads Meatballs
Transform your dinner table with the bold and comforting flavors of Lion’s Head Meatballs, a classic Chinese dish that combines tender pork meatballs and velvety Napa cabbage simmered in a savory broth. Perfectly seasoned with soy sauce, sesame oil, finely chopped water chestnuts, and a hint of Shaoxing wine, these oversized, juicy meatballs are seared to golden perfection before being gently simmered to soak up the rich, aromatic chicken broth. The Napa cabbage not only adds a layer of sweetness but also creates a visually striking presentation reminiscent of a lion's mane, giving this dish its iconic name. Easy to prepare in under an hour, this hearty, one-pot delicacy is best served hot with steamed rice, making it an ideal centerpiece for family dinners or special occasions. Experience the authentic taste of Chinese comfort food with this deeply satisfying recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ground pork
- 500 grams Napa cabbage
- 50 grams water chestnuts, finely chopped
- 3 stalks green onions, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 large egg
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoons white pepper
- 4 cups chicken broth
- 3 tablespoons vegetable oil
Instructions
In a large bowl, combine ground pork, water chestnuts, green onions, ginger, egg, 2 tablespoons of soy sauce, Shaoxing wine, cornstarch, sesame oil, salt, and white pepper. Mix until the ingredients are well incorporated and sticky.
Using your hands, form the mixture into 4-6 large meatballs, about the size of a small orange. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Sear the meatballs on all sides until golden brown, about 2-3 minutes per side. Remove from the pan and set aside.
In the same skillet, add 1 tablespoon of vegetable oil. Stir-fry the Napa cabbage for 2 minutes until slightly softened.
In a large pot, bring the chicken broth to a gentle simmer. Add the remaining 1 tablespoon of soy sauce.
Place the seared meatballs into the pot of broth. Arrange the Napa cabbage around the meatballs.
Cover the pot and let everything simmer gently for 30 minutes, allowing the flavors to meld together.
Carefully ladle the meatballs, Napa cabbage, and broth into serving bowls. Serve hot with steamed rice.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 33.1 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 7938 mg | 345% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 15.3 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 679 mg | 52% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
