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Lion’s Head Meatballs (狮子头, Shi Zi Tou)
4.9 from 94 votes

Lion’s Head Meatballs (狮子头, Shi Zi Tou)

Lion’s Head Meatballs are large, tender pork meatballs flavored with Shaoxing wine, soy sauces, ginger, and scallions. The addition of water chestnuts and panko ensures a juicy texture, while the mixture’s softness requires gentle handling. The meatballs are pan-browned to develop a golden crust while staying soft inside. These meatballs are suited for serving as a main dish alongside greens or rice, where their savory, slightly sweet marinade shines.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 4 to 6 servings
Calories: 285 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 lb ground pork
  • 4 tablespoons Shaoxing wine (or dry sherry)
  • 3 tablespoons soy sauce or soy sauce, light
  • 1 teaspoon dark soy sauce
  • 1 1/4 teaspoons salt (*Footnote 1)
  • 2 teaspoons sugar
  • 2 teaspoons ginger grated
  • 4 green onions , minced
  • 1 tablespoon cornstarch
  • 12 water chestnuts finely chopped, one 8-oz / 227-g can
  • 3 egg
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons sesame oil
  • 1 tablespoon peanut oil (or vegetable oil)

Instructions

Prepare the meatballs
    Cup of Yum
  1. Add ground pork into a large bowl. Add 4 tablespoons of water. Mix well with a spatula until water is fully incorporated.
  2. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Mix well.
  3. Add water chestnuts and eggs. Mix a few times. Then add panko. Mix well.
  4. At the end, add sesame oil. Mix until it forms a soft paste.
Cook the meatballs
  1. Heat the oil in a medium-sized skillet over medium-high heat until hot. Turn to medium heat.
  2. Brown the meatballs in batches. Scoop 1/3 cup of the ground meat mixture and shape it into a meatball. The meatball will be quite soft, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs are too hard to handle and cannot hold their shape, add a bit more panko and mix again.
  3. Carefully place 3 to 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side turns golden brown, carefully roll the ball with a spatula to cook the other sides. Continue to do this until at least two sides are set and browned (*see footnote 2). Transfer to a deep plate or a bowl that can fit into your steamer rack. Continue to brown the rest of the meatballs.
  4. Steam the browned meatballs in batches. Heat water in a steamer until boiling. Place the plate of meatballs on the steaming rack and place the steaming rack onto the steamer. Cook covered until the meatballs are cooked through, 30 minutes or so.
  5. Cook the rest of the batches using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve hot as a main.
Storage and reheat
  1. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it onto the meatballs before storage, to keep them tender and moist.
  2. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will be heated evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 teaspoon water) in it. Place a loose lid on top and heat it up in the microwave.

Notes

  • The meat mixture is quite soft; handle meatballs gently to avoid breaking while shaping and cooking.
  • If the mixture is too soft to hold shape, add more panko breadcrumbs and mix again.
  • For serving with rice, consider increasing salt slightly to about 1 1/2 teaspoons.
  • Cook meatballs by browning top and bottom first, then use spatulas to brown edges carefully to maintain shape.

Nutrition Information

Serving 1serving Calories 285kcal (14%) Carbohydrates 19.2g (6%) Protein 24.2g (48%) Fat 12.2g (19%) Saturated Fat 3g (15%) Cholesterol 137mg (46%) Sodium 922mg (38%) Potassium 463mg (10%) Fiber 0.5g (2%) Sugar 4.6g (9%) Calcium 32mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 285

% Daily Value*

Serving 1serving
Calories 285kcal 14%
Carbohydrates 19.2g 6%
Protein 24.2g 48%
Fat 12.2g 19%
Saturated Fat 3g 15%
Cholesterol 137mg 46%
Sodium 922mg 38%
Potassium 463mg 10%
Fiber 0.5g 2%
Sugar 4.6g 9%
Calcium 32mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.