Lion's Head Meatballs
User Reviews
4.9
56 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
238 kcal
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Course
Main Course
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Cuisine
Chinese
Lion's Head Meatballs
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Lion's Head Meatballs are large, succulent pork meatballs seasoned with ginger, scallions, Shaoxing wine, soy sauce, oyster sauce, and five-spice powder. The mixture is whipped thoroughly to achieve a paste-like texture, then combined with minced water chestnuts for crunch. These meatballs are fried before simmering in a flavorful sauce, resulting in tender, richly seasoned meat served often with bok choy and perfect for a hearty meal.
Description
This dish uses fatty ground pork combined with aromatics including minced ginger and scallions, plus egg, plain breadcrumbs, and a range of seasonings: Shaoxing wine, light soy sauce, oyster sauce, white pepper, and five spice powder. Cornstarch and water are added to bind the mixture, which is whipped extensively to develop texture that binds well.
Minced water chestnuts introduce a crisp contrast inside the meatballs. These are formed into large balls and pan-fried in enough oil to submerge them partially. Meanwhile, a sauce is prepared with ginger, scallions separated by parts, rock sugar, Shaoxing wine, soy sauces, oyster sauce, water, and cornstarch slurry to thicken. The fried meatballs simmer in this sauce until cooked through and flavorful.
Traditionally served with baby bok choy, Lion's Head Meatballs combine soft meat with a tender crust and a savory, slightly sweet sauce that complements the richness of the pork.
Nutrition data assumes 8 meatballs per recipe, serving each with sauce.
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Ingredients
For the meatballs:
- 1 pound ground pork 450g, fatty
- 1 lice ginger (8g, minced)
- 1 scallion (minced)
- 1 egg large
- 3 tablespoons plain breadcrumbs (25g)
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce light
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon five spice powder
- 1 1/2 teaspoons cornstarch
- 1/4 cup water
- 3.5 ounces water chestnut 100g, canned
- vegetable oil (to fry the meatballs)
For the sauce:
- 1 tablespoon vegetable oil
- 2 lices ginger
- 2 scallions (cut into 2-inch lengths, white and green parts separated)
- 10 g rock sugar (or 2.5 packed teaspoons brown sugar)
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons soy sauce light
- 1/4 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 cups water
- 1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon water)
- 1/4 teaspoon sesame oil
- baby bok choy (for serving, optional)
Instructions
Make the meatballs:
- Make sure to find fatty ground pork. You can choose a fatty piece of pork shoulder and have the butcher grind it, or use our hand-chopping method to grind your own. A 70/30 meat to fat ratio is best, but 80/20 is also acceptable. Transfer the ground pork to a large mixing bowl.
- Add the minced ginger and scallions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, cornstarch, and water.
- Whip everything in one direction for about 10 minutes, until the meat mixture resembles a paste. This step is very important to making sure the meatballs have the right texture and don’t fall apart during frying.
- Smash the water chestnuts with the side of your cleaver or knife and finely mince them. Add to the meat mixture and continue to mix everything together for 5 more minutes. Use a rubber spatula to scrape everything together.
- Heat enough oil to submerge the meatballs in a small, deep pot (a small pot requires less oil) to 350 degrees F/175 degrees C. Just be sure there’s enough oil to cook the meatballs evenly, but that the oil will not overflow during frying.
- With oiled hands, divide the meat mixture into 8 to 9 equal portions and shape each into a ball. Carefully lower the meatballs one at a time into the heated oil, and fry in batches (2 minutes per batch) until they’re evenly golden brown. Remove the par-cooked meatballs with a slotted spoon and set aside.
Make the sauce & braise:
- Heat 1 tablespoon oil in a wok over low heat. Add the ginger and white parts of the scallions, and cook for 1 minute. Then add the sugar and cook until dissolved.
- Add 1 tablespoon Shaoxing wine, 1 ½ tablespoons light soy sauce, 1/4 teaspoon dark soy sauce, 1 tablespoon oyster sauce and 1 ½ cup water. Stir and bring the liquid to a boil.
- Once boiling, add the fried meatballs. Cover and cook for 12-15 minutes over medium/low heat, flipping the meatballs halfway through.
- After simmering, there should be about ¾ cup liquid left. Remove the meatballs from the liquid and arrange on your serving plate. (I served these with blanched baby bok choy. Just add a teaspoon or two of vegetable oil to boiling water for that “shiny” look, and blanch for 30 seconds).
- Mix your cornstarch slurry, and pour into the sauce to thicken. Once it’s thick enough to coat the back of a spoon, stir in ¼ teaspoon sesame oil and the green parts of the scallions. Once the scallions are wilted, drizzle the sauce over the meatballs.
Notes
- This recipe makes approximately 8 large meatballs, each served with sauce.
- Using fatty ground pork with about 70% meat and 30% fat yields the best texture; 80/20 is acceptable if necessary.
- Whipping the meat mixture in one direction for about 10 minutes is crucial for a paste-like texture that holds together well during frying.
- Minced water chestnuts add a crunchy texture contrast inside the meatballs.
- The sauce is thickened with a cornstarch slurry and cooked around the meatballs to infuse flavor and moisture.
- Serve the meatballs hot with steamed baby bok choy or other greens for a balanced meal.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
61mg
(20%)
Sodium
504mg
(21%)
Potassium
208mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
75IU
(2%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 61mg | 20% |
| Sodium | 504mg | 21% |
| Potassium | 208mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
56 reviews
Excellent
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