Chinese Lion’s Head Meatballs

Chinese Lion’s Head Meatballs are a show-stopping comfort dish beloved for their oversized, juicy pork meatballs—tender as silk inside, golden and crisp outside—braised gently in a rich, savory red sauce. Nestled over a bed of Napa cabbage, these meatballs resemble a lion’s head surrounded by its flowing mane, making the dish a festive favorite at gatherings and holiday feasts. Let’s dive into this heartwarming classic!

Recipe

Serves: 8
Prep time: 40 minutes
Cook time: 1 hour 10 minutes

For the Lion’s Head Meatballs:
1 ½ pounds ground pork (70% lean, 30% fat)
16 ounces firm tofu
2 eggs
2 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
Pinch of salt
½ teaspoon white pepper
½ teaspoon minced ginger
2 stalks scallions, minced
1 handful cilantro stems
2 tablespoons cornstarch
4 tablespoons sesame oil
½ cup chicken stock
1 tablespoon all-purpose flour
6 cups cooking oil (for frying)

For the red braise:
1 tablespoon canola oil
3 slices ginger
2 stalks scallions, cut into 1-inch pieces
1 cinnamon stick
2 star anise pods
1 tablespoon sugar
3 cups water
1 tablespoon soy sauce
½ tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
8 Napa cabbage leaves, halved crosswise

Instructions

1. Prepare the tofu and pork:

• In a large mixing bowl, crumble the tofu into fine pieces.
• On a cutting board, finely chop the ground pork until paste-like, about 5 minutes. (This gives the meatballs their signature soft texture.)
• Add the pork to the tofu and mix well.

2. Make the meatball mixture:

• Add eggs, soy sauces, oyster sauce, Shaoxing wine, salt, white pepper, minced ginger, scallions, cilantro stems, cornstarch, sesame oil, and chicken stock.
• Stir and knead the mixture until it becomes smooth and sticky, like a thick paste.

3. Shape and coat the meatballs:

• Use your hands to shape about 1 cup of the mixture into large round meatballs.
• Lightly dust each meatball with all-purpose flour. (This helps seal in moisture during frying.)
• Set the meatballs aside on a tray.

4. Fry the meatballs:

• In a deep pan, heat cooking oil to 350°F (177°C).
• Carefully lower the meatballs into the hot oil and fry in batches for about 3 minutes, until golden and lightly crisp on the outside.
• Remove and drain on paper towels. They will finish cooking during braising.

5. Start the red braising:

• In a clay pot or heavy-bottomed pot over medium heat, add 1 tablespoon canola oil.
• Add ginger, scallions, cinnamon stick, and star anise. Stir-fry for 20 seconds until fragrant.
• Add sugar and cook until caramelized and golden, about 3 minutes.
• Pour in water, soy sauce, dark soy sauce, oyster sauce, and Shaoxing wine. Bring to a simmer.

6. Braise the meatballs:

• Layer the white stalks of Napa cabbage in the base of the pot.
• Place the meatballs gently on top, then cover with the green cabbage leaves.
• Cover with a lid and simmer on low heat for 40 minutes until tender and infused with flavor.

Tips & notes

• Use firm tofu: It helps bind the mixture while keeping the meatballs soft and light.
• Chop pork by hand: It gives the best texture, but ground pork from the store works too for convenience.
• Flour seals moisture: A light flour coating before frying helps the meatballs stay moist and tender.
• Use a clay pot or Dutch oven: These hold heat evenly and enhance the flavor of the braise.
• Serve with rice: Don’t forget to ladle the flavorful red sauce over rice for a comforting, complete meal.
• Great for leftovers: The meatballs taste even better the next day—just reheat gently in a covered pan.