Lion's Head Meatballs

Delicate pork meatballs studded with minced napa cabbage create an unexpectedly tender texture that melts in your mouth with each bite. Fragrant ginger and garlic infuse the mixture with authentic Chinese flavor, while soy and oyster sauce deepen the umami notes. Perfect for a satisfying weeknight dinner that feels restaurant-worthy without demanding hours in the kitchen.

Ingredients

1 pound (450 grams) ground pork

3 ounces (85 grams) napa cabbage, finely minced

2 green onions (30 grams), 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

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.

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.

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.

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.

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.

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.

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.