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Chinese · Dinner

Lion Head Meatballs

Non-vegEasy

Diet: Non-veg · High-protein

Lion Head Meatballs is a Chinese dish. Handle large meatballs gently when turning them.

Prep
25 min
Cook
40 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lion Head Meatballs. The photograph shows a thicker brown sauce and different greens than the cabbage broth in this recipe.
The photograph shows a thicker brown sauce and different greens than the cabbage broth in this recipe. Representative photograph of Lion Head Meatballs. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Meatballs

Pan

Braise

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Shape · About 8 min

  1. Mix 600 g minced pork, 1 egg, 60 g water chestnuts, chopped, 15 g ginger, grated, 20 ml soy sauce, 20 g cornflour until sticky; form eight large balls.

    Check: Look for this result: sticky; form eight large balls.

Brown · About 8 min

  1. Heat 20 ml neutral oil; brown balls carefully on all sides for 8 minutes.

Braise · About 30 min

  1. Add 600 ml chicken stock, 500 g napa cabbage, cut into wedges, 15 ml soy sauce. Cover and simmer gently 30 minutes until meatballs reach 71°C / 160°F.

    Check: Look for this result: meatballs reach 71°C / 160°F.

Tips

  • Handle large meatballs gently when turning them.
  • Judge Lion Head Meatballs by the texture and doneness signs in its steps. Your pan and heat affect how long Lion Head Meatballs takes to cook.

Substitutions

  • Use minced chicken and cook to 74°C / 165°F.

Storage

  • Get perishable Lion Head Meatballs into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lion Head Meatballs within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lion Head Meatballs to 74°C / 165°F, stirring or turning it for even heating. When Lion Head Meatballs is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Lion Head Meatballs includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Lion Head Meatballs becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Lion Head Meatballs one day ahead. For Lion Head Meatballs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lion Head Meatballs on the day of serving.

FAQ

What matters most when making Lion Head Meatballs?

Handle large meatballs gently when turning them.

What can I substitute in Lion Head Meatballs?

Use minced chicken and cook to 74°C / 165°F.

Can I prepare Lion Head Meatballs ahead?

Prepare the measured ingredients for Lion Head Meatballs one day ahead. For Lion Head Meatballs, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lion Head Meatballs on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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