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Dinner · Pork

Lion’s Head Meatballs with Napa Cabbage

Big, tender pork meatballs browned and then braised on a bed of napa cabbage. A dish from eastern China, often served at family celebrations; the round shape stands for reunion.

⏱ 1 hr 15 min (25 min prep, 50 min cooking) 🍽 Serves 6 · 1 large meatball with cabbage and broth make aheadfreezer friendlyleftovers dairy free

In our collection Lunar New Year: menu and shopping list →

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ContainsEggs, Wheat, Soybeans. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings
  • 1½ lb Ground pork
  • ½ cup Sliced water chestnuts, finely chopped (from a can)
  • 4 Green onions, finely chopped
  • 1 tbsp Fresh ginger, grated
  • 1 Eggs, large
  • 2 tbsp Low-sodium soy sauce
  • 1 tbsp Cornstarch
  • 1 tsp Granulated sugar
  • ½ tsp Table salt
  • 2 tbsp Canola oil
  • 2 lb Napa cabbage, about 1 head, cut in 2-inch pieces
  • 2 cup Chicken broth, low-sodium
  • 1 tbsp Low-sodium soy sauce, for the braise

Make it yourself

Make the chicken stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large bowl, large skillet, Dutch oven or wide pot with a lid, food thermometer.

  1. Mix the pork, water chestnuts, green onions, ginger, egg, 2 tablespoons soy sauce, cornstarch, sugar and salt, stirring in one direction until sticky. Wet your hands and shape 6 large balls, tossing each from hand to hand to firm it.
  2. Heat the oil in the skillet over medium heat and brown the meatballs on all sides, about 8 minutes. They will still be raw inside.
  3. Put half the cabbage in the pot, set the meatballs on top, and cover with the rest of the cabbage. Pour in the broth and 1 tablespoon soy sauce.
  4. Bring to a boil, cover, and simmer gently 40 minutes, until the cabbage is silky and the center of a meatball reads 160°F.
  5. Serve each meatball on a pile of cabbage with some of the broth.

🌡 Safe temperaturesGround pork 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadThe braise tastes even better the next day: refrigerate it within 2 hours and reheat to 165°F.
❄️ FreezerFreeze in the broth up to 3 months.
↺ LeftoversRefrigerate within 2 hours; eat within 3 to 4 days. Reheat to 165°F.
🧒 With kidsKids can toss the meatballs from hand to hand (then wash hands well).
Chicken swapUse ground chicken; cook to 165°F.
Egg free swapLeave out the egg and add 2 tablespoons water.

Goes well with

🍚 Fluffy White Rice🥬 Garlic Stir-Fried Lettuce

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Stock vs. broth Food Safety Basics

An original Teddy Rook Book recipe, written for our Lunar New Year collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.