Lion's Head Meatballs (Braised Pork Meatballs with Napa Cabbage)
Large, tender pork meatballs are seared, then slowly braised on a bed of napa cabbage in a ginger-scallion broth until silky and juicy. This is a comforting Chinese home-style dish (shī zi tóu), best with steamed rice.
- Prep
- 26 min
- Cook
- 1 hr 28 min
- Wait
- 15 min
- Total
- 2 hr 9 min
- Makes
- 8 large meatballs (serves 4)
Steps
Before you start
- Buy ground pork with 20–30% fat (not lean). Fat is what keeps these big meatballs tender.
- Have cold stock and cold water ready; the cold liquid in the filling makes the meatballs soft and bouncy.
- You need a heavy lidded pot at least 5 quarts (4.7 L) and about 11 inches (28 cm) wide so the meatballs sit in a snug single layer.
- Plan on about 2 hours 10 minutes total, most of it hands-off braising.
Prep cabbage and aromatics
- Cut the napa cabbage head in half lengthwise, cut out the white core, and slice the leaves into 2-inch (5 cm) pieces.
- Rinse and drain well.
- Mince 3 scallions (white and light green parts) for the filling, and cut 3 more scallions into 2-inch lengths for the braise.
- Grate 1 tablespoon ginger and slice 4 thin coins of ginger.
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Ready when: Cabbage pieces are roughly uniform; ginger and scallions are separated into filling and braise piles.
Tip: Keep the two scallion and ginger portions apart so you don't mix up filling and braise aromatics.
Mix the filling
- In a large bowl combine the cold ground pork, minced scallion, grated ginger, egg, 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp salt, white pepper, sesame oil, and 1 tbsp cornstarch.
- Stir in one direction with chopsticks or a sturdy spatula for about 1 minute.
- Add the 3 tbsp ice-cold water one tablespoon at a time, stirring in each addition until absorbed, then keep stirring 1 more minute.
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Ready when: The mixture looks sticky and cohesive, clings to the spatula, and pulls away from the bowl in one mass.
Tip: Don't skip the stirring. It builds structure so the meatballs hold together in the braise, yet stays soft. Keep the pork cold.
Shape and chill
- Wet your hands with cold water.
- Divide the mixture into 8 equal portions (about 85 g / 3 oz each).
- Roll each between your palms into a smooth ball about 2½ inches (6 cm) wide, tossing it gently from hand to hand a few times to compact it.
- Set the balls on a plate and refrigerate uncovered for 15 minutes so they firm up for searing.
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Ready when: Balls are smooth with no cracks and feel slightly firm when pressed.
Tip: Rewet your hands often; sticky pork is easier to smooth with damp hands.
Sear the meatballs
- Heat 3 tbsp neutral oil in the Dutch oven over medium-high heat until it shimmers, about 2 minutes.
- Add 4 meatballs and sear, turning gently every 2 minutes, for about 5–6 minutes until golden on most sides.
- Transfer to a plate and repeat with the remaining 4.
- The centers will still be raw.
- They finish in the braise.
- Leave about 2 tbsp oil in the pot (pour off any excess).
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Ready when: Meatballs are golden-brown and release easily from the pot when nudged.
Tip: Let a crust form before turning. If a meatball sticks, give it another 30 seconds.
Wilt the cabbage
- Reduce heat to medium.
- Add the ginger slices and scallion lengths to the pot and stir for 30 seconds until fragrant.
- Add all the cabbage and stir for about 5 minutes, scraping up browned bits, until it has reduced by about a third and the pieces are glossy and starting to wilt.
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Ready when: Cabbage has reduced noticeably and the leaf edges look translucent.
Assemble and bring to a boil
- Spread the cabbage in an even layer and nestle the 8 seared meatballs on top.
- Pour in the stock, 1 cup water, 2 tbsp Shaoxing wine, 2 tbsp light soy sauce, the dark soy sauce (if using), and sugar.
- Liquid should come about halfway up the meatballs.
- Bring to a boil over high heat, about 4 minutes, then skim off any gray foam.
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Ready when: Liquid is at a full rolling boil around the edges of the pot.
Tip: Do not stir after the meatballs are in; they are fragile until they set.
Braise gentlyOven 160°F / 70°C
- Reduce heat to low so the surface barely bubbles, cover with the lid slightly ajar, and braise for 60 minutes.
- About halfway through, gently spoon some broth over the meatballs.
- Test for doneness by inserting an instant-read thermometer into the center of a meatball: it should read at least 160°F (71°C).
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Ready when: Meatballs reach 160°F (71°C), feel springy, and the cabbage is completely soft and translucent.
Tip: A hard boil will make the meatballs tough and break them apart. Keep the bubbling very gentle.
Thicken, season, serve
- Uncover and raise heat to medium.
- Stir the cornstarch with 1 tbsp cold water, then drizzle it around the pot and gently swirl for 1–2 minutes until the broth lightly coats a spoon.
- Taste the broth and add salt a pinch at a time if needed.
- Serve the meatballs and cabbage in shallow bowls with plenty of broth, alongside steamed rice.
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Ready when: Broth is slightly glossy and lightly thickened, not gloppy.
Tip: Add salt last. The stock, soy sauce, and reduction vary in saltiness.
Good to know
Tips
- Use fatty pork (20–30%). Lean pork turns dry and dense in a long braise.
- Stir the filling in one direction and add the cold water gradually for a tender, bouncy texture.
- Keep the braise at a bare simmer. Aggressive boiling toughens and breaks the meatballs.
- For extra depth, add a handful of soaked and sliced dried shiitake mushrooms to the cabbage layer.
Make ahead
"Shape the meatballs up to 1 day ahead, cover, and refrigerate. The finished dish also reheats well and often tastes better the next day."
Storage & reheating
"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container with the broth. Freezer: up to 3 months (the cabbage will be softer). Reheat gently in a covered pot over low heat with a splash of water for 10–15 minutes until steaming hot (165°F / 74°C)."
Substitutions
- Shaoxing wine → dry sherry. Use the same amount; Shaoxing has a deeper flavor, but dry sherry works in both places it's used.
- napa cabbage → baby bok choy or green cabbage. Bok choy cooks faster, so add it for the last 15 minutes. Green cabbage needs about 15 extra minutes.
- low-sodium chicken stock → water plus an extra 1 tbsp light soy sauce. The broth will be lighter; adjust salt at the end.
- ground pork (20–30% fat) → half ground pork and half ground chicken thigh. A lighter result; keep total weight at 680 g and don't use lean meat.