Lion’s Head Meatballs
- 20m Prep Time
- 55m Cook Time
- 1h 15mReady In
Tender pork meatballs simmered in a savory broth with Chinese cabbage and cellophane noodles. A comforting, hearty dish that's soupy yet light.
Ingredients
- 454 g ground pork
- 29.6 ml soy sauce
- 14.8 ml Shaoxing wine
- 4.93 ml fresh ginger finely minced
- 4.93 ml sesame oil
- 1 green onion finely chopped
- 237 ml vegetable oil
- 227 g Chinese cabbage
- 946 ml water
- 4.93 ml kosher salt
- 1 bean thread noodles soaked in warm water to reconstitute
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68 mg
- Iron: 1.36 mg
- Magnesium: 29.3 mg
- Phosphorus: 164 mg
- Potassium: 378 mg
- Zinc: 1.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground pork
- 29.6 ml soy sauce
- 14.8 ml Shaoxing wine
- 4.93 ml sesame oil
- 237 ml vegetable oil
- 227 g Chinese cabbage
- 946 ml water
- 4.93 ml kosher salt
Prepare
- 4.93 ml fresh ginger, finely minced
- 1 green onion, finely chopped
- 1 bean thread noodles, soaked in warm water to reconstitute
Let's Cook
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Step 1.
In a large bowl, combine 1 pound ground pork, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry Marsala wine, 1 teaspoon finely minced fresh ginger, 1 teaspoon sesame oil, and 1 finely chopped green onion. Mix very well. Divide the mixture into 6 portions and shape each into a meatball about the size of a tennis ball.
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Step 2.
Preheat a wok over high heat until wisps of smoke rise. Add 1 cup vegetable oil and heat until it shimmers. Using a slotted spoon, gently lower 3 meatballs into the oil. Brown for 2 to 3 minutes per side, adjusting heat as needed; the meatballs do not need to be cooked through. Transfer to a plate. Repeat with the remaining 3 meatballs.
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Step 3.
Cut the core out of ½ pound Chinese cabbage. Leave inner leaves whole; cut larger outer leaves into segments (large pieces are fine as they will cook down).
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Step 4.
In a Dutch oven large enough to hold all meatballs, add the cabbage leaves and place the browned meatballs on top. Add 1 quart water and bring to a boil over high heat. Reduce heat to low and simmer uncovered for about 45 minutes, until the broth is flavorful and the cabbage has cooked down.
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Step 5.
Stir in 1 teaspoon kosher salt, adding more to taste if needed. Submerge the soaked bean thread noodles in the broth and let soften for about 5 minutes. Serve with rice as part of a meal.