Everyday Kitchen

Chinese · Dinner

Lion Head Meatballs

Draft recipe — not kitchen-tested
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 draft.
The photograph shows a thicker brown sauce and different greens than the cabbage broth in this draft. Representative photograph of Lion Head Meatballs. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

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

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Lion Head Meatballs one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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