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Lion's Head Meatballs
Lion's Head Meatballs
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Succulent pork meatballs in ginger-mushroom broth with napa cabbage make a traditional Chinese soup.
Ingredients:
  • 1.5 cups boiling water
  • 1 ounce dried shiitake mushrooms
  • 1 (8 ounce) container firm tofu, chopped into small bits
  • 0.25 cup minced canned water chestnuts
  • 1 pound fatty ground pork (at least 20% fat)
  • 0.25 cup finely sliced green onions (white and light green parts only)
  • 4 cloves garlic, finely minced
  • 1.5 teaspoons finely grated peeled fresh ginger
  • 2 tablespoons Shao Hsing rice wine or dry sherry (see Note)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 0.25 teaspoon cayenne pepper
  • 1.5 teaspoons cornstarch
  • 1 small head napa cabbage
  • 2 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry wine
  • 0.5 teaspoon sesame oil, or to taste
  • 0.25 cup sliced green onion tops
  • 2 tablespoons hot chili oil
Instructions:
  • Soak shiitake mushrooms in boiling water for about 1 hour until soft and sliceable.
  • Prepare the meatball mixture: In a large bowl, mix together tofu, chestnuts, ground pork, green onions, garlic, and ginger. Add rice wine, soy sauce, brown sugar, egg, salt, cayenne, and cornstarch. Use your hand to thoroughly blend the ingredients. Cover with plastic wrap and refrigerate for at least 1 hour before use.
  • Shape mixture into 6 large meatballs using damp hands.
  • Position the oven rack 8 inches from the heat source and preheat the broiler. Line a baking sheet with lightly oiled aluminum foil and arrange the meatballs on top.
  • Brown in the oven on broil setting for 8 to 10 minutes until golden. Set aside to cool while preparing the pot.
  • Prepare the cooking liquid by slicing 1/2 of the head of cabbage and arranging it at the bottom of a large soup pot or Dutch oven. Layer the remaining cabbage leaves on top, then scatter sliced mushrooms on the cabbage. Nestle the meatballs into the cabbage leaves and pour over the reserved shiitake liquid and juices.
  • Pour the reserved shiitake liquid into a bowl. Combine it with chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until everything is dissolved. Pour this mixture over each meatball in the pot and bring it to a boil over high heat.
  • Cover and simmer the meatballs on medium-low heat for 20 minutes. Uncover, raise heat to medium-high, and baste frequently while cooking for about 10 minutes until the liquid reduces slightly and meatballs are fully cooked. Season to taste.
  • Serve the meatballs in bowls, then layer cabbage on top. Garnish generously with green onions and add a drizzle of chili oil for extra flavor.

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