Lion's Head Meatballs

Flavorsome lion's head meatballs made with ground pork are simmered in a gingery-mushroom broth with napa cabbage for a classic Chinese soup.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 365 Calories

Ingredients

• 1 large egg
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon soy sauce
• 4 cloves garlic, finely minced
• 2 tablespoons hot chili oil
• 2 tablespoons sherry wine
• 1 ounce dried shiitake mushrooms
• 1 (8 ounce) container firm tofu, chopped into small bits
• 1 pound fatty ground pork (at least 20% fat)
• 2 tablespoons Shao Hsing rice wine or dry sherry (see Note)
• 1 small head napa cabbage
• 0.25 teaspoon cayenne pepper
• 1.5 teaspoons cornstarch
• 1.5 cups boiling water
• 0.25 cup minced canned water chestnuts
• 0.25 cup finely sliced green onions (white and light green parts only)
• 1.5 teaspoons finely grated peeled fresh ginger
• 0.5 teaspoon sesame oil, or to taste
• 0.25 cup sliced green onion tops

Recipe Instructions

Step 1

Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.

Step 2

Form mixture into 6 large meatballs with wet hands.

Step 3

Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.

Step 4

Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.

Step 5

Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.

Step 6

Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.

Step 7

Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.

Step 8

For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.

Step 9

Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.