Braised Lion’s Head Meatballs (红烧狮子头)
Lion’s Head Meatballs – giant, tender pork meatballs braised with napa cabbage that are rich, savory, and perfect for sharing with family. It is a classic Chinese dish symbolizing strength and commonly served during Lunar New Year.
Every Lunar New Year, we always have Lion’s Head Meatball on the dinner table. My parents always make 8 or 9 meatballs at a time, because the number 8 is a lucky number and symbolizes wealth, why number 9 represents longevity.
If you don’t know what to cook for Lunar New Year, check out my Top 12 Favorite Dishes for Chinese New Year.
What Are Lion’s Head Meatballs?
Lion’s Head Meatballs (狮子头) are a traditional Chinese braised pork dish known for their extra-large, tender meatballs gently simmered with napa cabbage in a savory soy-based broth. Despite the fierce name, the texture is incredibly soft and delicate — almost fluffy inside. The name comes from the way the big round meatballs resemble a lion’s head, while the cabbage around it looks like the lion’s mane.
Why Lion’s Head Meatballs Are Special for Lunar New Year
Lion’s Head Meatballs are a classic celebratory dish during Lunar New Year because they symbolize strength and protection. The large round meatballs resemble a lion’s head — a powerful and lucky symbol in Chinese culture — while the cabbage underneath represents wealth and abundance. Serving this dish is like wishing your family a year filled with prosperity and unity, which is exactly what Lunar New Year meals are all about.
Ingredients
You’ll need the following ingredients to make the Best Lion’s Head Meatballs:
- Ground pork: I used fatty ground pork in this recipe. I find the lean ground pork tends to dry out and becomes less tender.
- Egg White: helps bind the meatballs together
- Cornstarch: helps the meatballs hold their shape and develop a golden crust when fried
- Ginger & Garlic: aromatic ingredients for the meatballs
- Napa Cabbage: add sweetness to the broth
See recipe card below for a full list of ingredients and measurements.
How to Make Lion’s Head Meatballs
- Prep the Ingredients: In a large bowl, combine ground pork, garlic, ginger, soy sauce, Shaoxing wine, green onions, egg white, sugar, salt, and white pepper.
- Make the Meatball Mixture: Mix well until fully combined and slightly sticky — this helps the meatballs stay tender and hold together.
- Shape the Meatballs: Divide the mixture into 8–9 portions. Shape each into a large round ball (about 100g each).
- Coat the Meatballs: Lightly coat each meatball in cornstarch — this helps create a beautiful crust when frying.
Step 5: Heat oil in a pot to about 350°F (175°C). Carefully add the meatballs, do not overcrowd the pot.
Step 6: Fry until golden brown, about minutes per side.
Step 7 Build the Braise: In a large pot, lay napa cabbage and ginger slices at the bottom.
Step 8: Place the fried meatballs on top. Pour in water or chicken stock, soy sauce, and sugar. Add more napa cabbage over the meatballs.
Step 9: Bring everything to a boil, then reduce to a gentle simmer.
Step 10: Cover with a lid and cook for 30 minutes, or until the meatballs are tender and the cabbage is soft and flavorful.
Serve
Garnish with extra chopped green onions. Serve hot by itself or with steamed rice and plenty of that rich braising broth.
Substitutions & Variations
- Stock vs water: Chicken stock gives a richer flavor, but water keeps it lighter and more traditional.
- Add mushrooms: Shiitake mushrooms add extra umami to the broth.
- Make it lighter: You can steam the meatballs instead of frying, but frying gives better texture.
- Extra greens: Bok choy or baby napa can be added near the end of cooking.
How to Storage and Reheat
To store: Let the meatballs cool completely, then transfer to an airtight container with the cabbage and broth. Store in the fridge for up to 3–4 days. The flavor actually gets better the next day as everything soaks up the braising liquid.
To reheat: Reheat gently in a pot over medium-low heat until warmed through. Add a splash of water or stock if the broth has reduced. You can also microwave, but stovetop keeps the meatballs tender.
To freeze: Freeze meatballs and broth (without cabbage for best texture) for up to 2 months. Thaw overnight in the fridge before reheating.
Top Tips for Success
Use pork with some fat.
A little fat keeps the meatballs juicy and tender. Very lean pork can turn dry.
Mix until sticky.
Stir the meat mixture in one direction until slightly paste-like — this helps bind everything and gives that classic bouncy texture.
Coat lightly with cornstarch.
A thin coating helps the meatballs hold their shape and develop a golden crust when fried.
Don’t skip browning.
Frying builds flavor and prevents the meatballs from falling apart during braising.
Keep a gentle simmer.
A rolling boil can break the meatballs. Low and slow keeps them tender.
Layer cabbage on top and bottom.
This protects the meatballs from direct heat and infuses the broth with sweetness.
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Braised Lion’s Head Meatballs
Ingredients
For the Meatballs
- 1 lb ground pork
- 2 green onion, chopped, plus more for garnish
- 4 garlic, minced
- 1 tbsp ginger, minced
- 1 large egg white
- 4 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sugar
- 1 tsp salt
- 1 tsp white pepper
- ¼ cup cornstarch, to coat
- neutral oil, for frying
For the Broth
- 5 thinly sliced ginger
- ¼ napa cabbage
- 2 cups water or chicken stock
- ¼ cup light soy sauce
- 1 tbsp granulated sugar
Instructions
- In a bowl, mix ground pork with green onion, garlic, ginger, egg white, soy sauce, Shaoxing wine, sugar, salt and white pepper. Mix until all combined.
- Divide the mixture into 8–9 portions. Shape each into a large round ball (about 100g each). Lightly coat each meatball in cornstarch — this helps create a beautiful crust when frying.
- Heat neutral oil in a pot to about 350°F (175°C). Carefully add the meatballs and fry until golden brown, about 2 minutes per side. Remove and set them aside.
- To make the braising broth: In a large pot, lay napa cabbage and ginger slices at the bottom. Place the fried meatballs on top. Pour in water or chicken stock, soy sauce, and sugar. Add more napa cabbage on top to cover the meatballs.
- Bring everything to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, until the meatballs are tender and the cabbage is soft and flavorful.
- Garnish with extra chopped green onions. Serve hot by itself or with steamed rice.
