ChineseMain

Lion's Head Meatballs

Prep
20 minutes
Cook
35 minutes
Total
55 minutes
Serves
4
Jump to recipe

Ingredients

Units
  • 1 pound (450 grams) ground pork
  • 3 ounces (85 grams) napa cabbage, finely minced
  • 2 green onions (1.1 oz), finely chopped
  • 1 tablespoon (15 grams) fresh ginger, minced
  • 2 cloves garlic (10 grams), minced
  • 1 egg
  • 3 tablespoons (45 milliliters) soy sauce, divided
  • 1 tablespoon (15 milliliters) oyster sauce
  • 1 teaspoon (5 grams) sesame oil
  • 1 teaspoon (5 grams) sugar
  • 2 tablespoons (16 grams) cornstarch
  • 1 pound (450 grams) napa cabbage, cut into 2-inch pieces
  • 2 cups (480 milliliters) chicken stock
  • 3 tablespoons (45 milliliters) vegetable oil
  • Salt and white pepper to taste

Instructions

  1. 1

    In a large bowl, combine ground pork, minced cabbage, green onions, ginger, garlic, egg, 2 tablespoons soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Mix gently with your hands until just combined, about 1 minute, being careful not to overwork the mixture or the meatballs will become tough.

  2. 2

    Divide the mixture into 4 equal portions and roll each into a ball about 2.5 inches (6 centimeters) in diameter. The meatballs should be compact but still tender.

  3. 3

    Heat 3 tablespoons vegetable oil in a large braising pan or Dutch oven over medium-high heat until shimmering, about 2 minutes. Carefully place the meatballs in the oil and pan-fry for 3-4 minutes, rotating occasionally, until the exterior is golden brown on all sides. Do not move them too frequently.

  4. 4

    Remove the meatballs from the pan and set aside on a plate. Add the napa cabbage pieces to the same pan and stir-fry for 2-3 minutes until slightly softened and the pan releases some of its moisture.

  5. 5

    Pour in the chicken stock and the remaining 1 tablespoon soy sauce. Stir to combine and scrape up any browned bits from the bottom of the pan. Taste and adjust seasoning with salt and white pepper.

  6. 6

    Return the meatballs to the pan, nestling them among the cabbage. Bring the liquid to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 25-30 minutes. The meatballs should be cooked through and the cabbage very tender.

  7. 7

    Remove the lid and simmer for an additional 5 minutes if you prefer a slightly reduced sauce. Transfer to a serving bowl or platter, ensuring the meatballs sit on top of the cabbage, and serve hot with steamed rice.