Cooking Classics: Chinese Lion Head Meatball Recipe for Modern Kitchen – Seaco Online
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Cooking Classics: Chinese Lion Head Meatball Recipe for Modern Kitchens

Chinese Lion Head Meatball recipe hails from the Huaiyang cuisine, which originated from the Jiangsu province of China. Lion Head Meatballs are known for their large size, tender texture, and aromatic taste, making them a favourite among many.

A large wok sizzles with oil as round meatballs are fried. A mixture of minced pork, water chestnuts, and seasonings is shaped into lion heads, then simmered in a savory sauce

To make this dish, you'll need some essential ingredients such as ground pork, breadcrumbs, water chestnuts, ginger, and scallions. There are also various preparation techniques that you can use to make the meatballs super light, fluffy, and juicy. Once you've got your meatballs ready, you can cook them using either the deep-frying method or the simmering method.

If you're feeling adventurous, you can even add some seafood to the recipe to give it a unique twist. For example, you could add some shrimp or crab meat to the meatball mixture to give it a delicious seafood flavour. Once you've cooked your Lion Head Meatballs, you can serve them with some steamed rice and stir-fried vegetables for a complete meal.

Key Takeaways

  • The Chinese Lion Head Meatball recipe is a comforting and delicious dish that's perfect for a family dinner.
  • Essential ingredients for this dish include ground pork, breadcrumbs, water chestnuts, ginger, and scallions.
  • You can add seafood to the recipe for a unique twist, and serve the meatballs with steamed rice and stir-fried vegetables.

Essential Ingredients

A sizzling wok with sizzling oil, tossing in minced pork, ginger, and garlic. A mixture of soy sauce, oyster sauce, and sugar bubbling in a small bowl

To make Chinese lion head meatballs, you will need a few essential ingredients that form the foundation of the dish. These ingredients can be divided into three categories: meatball foundation, aromatic additions, and sauce components.

Meatball Foundation

The meatball foundation is the main component of the dish and consists of ground pork, egg, cornstarch, and water chestnuts. The ground pork forms the base of the meatball and provides the necessary protein. The egg and cornstarch help to bind the meatball together and give it a light and fluffy texture. The water chestnuts add a crunch to the meatball and provide a refreshing taste.

Aromatic Additions

To add flavour and aroma to the meatballs, you will need ginger, scallions, and ground white pepper. Ginger provides a warm and spicy flavour to the meatball, while scallions add a fresh and onion-like taste. Ground white pepper is used to add a subtle heat to the meatball.

Sauce Components

The sauce components are what give the dish its distinct flavour. The sauce is made up of light soy sauce, dark soy sauce, oyster sauce, salt, sugar, and water. The soy sauce provides a salty and savoury taste, while the oyster sauce adds a sweet and umami flavour. Sugar is added to balance out the saltiness of the dish, and salt is used to enhance the flavour. Water is added to dilute the sauce and create a broth-like consistency.

Seafood can also be added to the dish to give it a unique twist. Shrimp or crab meat can be used to add a seafood flavour to the meatballs. However, it is important to note that seafood should not be used as a substitute for pork as it is the main component of the dish.

Preparation Techniques

A chef mixing ground pork, seasonings, and vegetables in a large bowl, forming them into lion head meatballs before placing them on a sizzling hot pan

Mixing the Meatball Mixture

To make Lion's Head Meatballs, start with a mixture of minced pork and minced chicken. You can also add seafood such as shrimp or crabmeat to the mixture for a unique twist. To the meat mixture, add scallions, ginger, Shaoxing rice wine, light soy sauce, salt, sugar, sesame oil, and egg. Mix everything together until well combined. To achieve a fluffy and tender texture, add cornstarch to the mixture.

Shaping Lion's Head Meatballs

To shape the meatballs, use damp hands to form large balls about the size of a tennis ball. Flatten the bottom slightly so that the meatball can stand upright.

Cooking Methods

There are different cooking methods for Lion's Head Meatballs, including frying, steaming, and braising. Frying the meatballs gives them a crispy exterior, while steaming makes them tender and juicy. Braising is the most common method and involves cooking the meatballs in a broth until they are fully cooked.

To braise the meatballs, heat a wok over low heat and add the ginger, scallions, Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce. Once the mixture is boiling, add the meatballs and simmer until fully cooked. To thicken the sauce, add a cornstarch slurry and stir until the sauce has thickened.

The key to making delicious Lion's Head Meatballs is to achieve a tender and moist texture. Adding seafood to the meat mixture can also add a unique flavour to the dish.

Cooking the Dish

A sizzling wok with bubbling oil, as a large pork meatball is gently lowered in, surrounded by aromatic spices and fresh herbs

Steaming with Napa Cabbage

To begin, you will need to prepare the Napa cabbage. Cut off the bottom of the cabbage and separate the leaves. Place the leaves in a steamer basket and set aside. Next, prepare the meatballs by mixing ground pork with breadcrumbs, Shaoxing wine, light soy sauce, dark soy sauce, sesame oil, and other seasonings to your liking. Roll the mixture into large meatballs and place them on top of the Napa cabbage leaves in the steamer basket.

Steam the meatballs and Napa cabbage for about 20 minutes or until the meatballs are cooked through. The Napa cabbage will help keep the meatballs moist and add a subtle sweetness to the dish.

Braising with Aromatic Broth

Once the meatballs are steamed, it's time to braise them in a flavourful broth. In a large pot, heat up some vegetable oil and add in sliced mushrooms and chopped scallions. Cook until fragrant, then pour in chicken stock, Shaoxing wine, and other seasonings to your liking. Bring the broth to a boil, then reduce the heat and let it simmer for a few minutes.

Carefully transfer the steamed meatballs and Napa cabbage from the steamer basket into the pot of broth. Cover the pot and let the meatballs braise for about 30 minutes or until the broth has reduced and thickened.

Finishing Touches

Once the meatballs are fully cooked, remove them from the pot and place them on a serving dish. Garnish with chopped scallions and serve with steamed rice or noodles.

If you want to add some seafood to the dish, you can try using shrimp or scallops as a substitution for the pork. Simply chop the seafood into small pieces and mix it in with the other ingredients for the meatballs. You can also add some fish sauce to the broth for an extra umami flavour.

Serving Suggestions

A steaming platter of Chinese lion head meatballs surrounded by vibrant, colorful vegetables and garnished with fresh herbs


Lion head meatballs are a versatile dish that can be served with a variety of accompaniments. Steamed rice is a classic pairing that complements the savory and juicy meatballs perfectly. The rice soaks up the flavorful broth and makes for a satisfying meal.

For a refreshing side dish, consider serving cucumber salad with your lion head meatballs. The cool and crisp cucumbers provide a nice contrast to the warm and hearty meatballs. You can make a simple cucumber salad by slicing cucumbers thinly and tossing them with rice vinegar, soy sauce, and a pinch of sugar.

If you're feeling adventurous, you can also try pairing your lion head meatballs with seafood. Shrimp or scallops would be a great addition to the dish. Simply sauté the seafood in a separate pan and serve it alongside the meatballs.

Presentation Tips

When it comes to presenting your lion head meatballs, there are a few tips to keep in mind. First, make sure to arrange the meatballs and vegetables in an attractive manner. You can place the meatballs in the center of the plate and surround them with the vegetables.

Another option is to serve the meatballs and vegetables in individual bowls. This allows each person to customize their own dish and ensures that everyone gets a fair share of the broth.

Finally, don't forget to garnish your dish with fresh herbs or sliced scallions. This adds a pop of color and freshness to the dish, and also helps to balance out the rich flavors of the meatballs.

There are many ways to serve and present your lion head meatballs. Whether you stick with traditional accompaniments like steamed rice, or experiment with new flavors and ingredients, this dish is sure to be a crowd-pleaser.

Storing and Reheating

Chinese lion head meatballs sit in a container, covered in savory sauce. A microwave hums as the meatballs spin on a plate, steam rising

Storage Advice

Once you've cooked your delicious Lion Head Meatballs, it's important to store them properly to ensure they stay fresh and tasty. Place them in an airtight container and store in the refrigerator for up to 3 days. This will help prevent any odours from other foods in the fridge from being absorbed into the meatballs.

Reheating for Best Quality

When it comes to reheating your Lion Head Meatballs, the best method is to steam them. This will help to retain the moisture and prevent them from drying out. Simply place them in a steamer and heat until they are warmed through.

If you don't have a steamer, you can also reheat them in a shallow saucepan on the stove over medium-low heat until they are warmed through. Be sure to keep an eye on them and stir occasionally to prevent them from burning or sticking to the bottom of the pan.

If you find that your Lion Head Meatballs are a bit greasy, you can place them on a paper towel to absorb any excess oil before reheating them. This will help to keep them crispy and delicious.

As a suggestion, you can also try adding seafood to your Lion Head Meatballs for a unique twist on the classic recipe. Shrimp or scallops would be a great addition, adding a bit of sweetness and texture to the dish. Simply chop the seafood into small pieces and mix in with the ground pork before forming the meatballs.

Frequently Asked Questions

A Chinese lion head meatball surrounded by ingredients and cooking utensils

What ingredients do I need for authentic lion's head meatballs?

To make authentic lion's head meatballs, you will need ground pork, ginger, garlic, scallions, soy sauce, Shaoxing wine, sugar, cornstarch, sesame oil, and water chestnuts. Some variations of the recipe may include other ingredients such as mushrooms or bamboo shoots. If you want to add seafood to your meatballs, you can use shrimp or crab meat.

How can I make lion's head meatballs in a slow cooker?

To make lion's head meatballs in a slow cooker, you can follow the same recipe as you would for stovetop cooking. However, instead of simmering the meatballs in a pot on the stove, you can place them in a slow cooker with the broth and cook them on low for 6-8 hours. This method will result in tender and juicy meatballs.

What's the secret to getting the perfect texture in lion's head meatballs?

The secret to getting the perfect texture in lion's head meatballs is to mix the ingredients together gently and avoid overworking the mixture. Adding water chestnuts to the mixture will also help to keep the meatballs moist and tender. If you want to add seafood to your meatballs, be sure to chop it finely and mix it in gently to avoid breaking up the meatballs.

Can lion's head meatballs be baked in the oven, and if so, how?

Yes, lion's head meatballs can be baked in the oven. To do this, preheat your oven to 350°F (175°C) and place the meatballs on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the meatballs are cooked through. You can also brush the meatballs with a mixture of soy sauce and honey before baking for added flavour.

What's the best way to serve lion's head meatballs with bok choy?

The best way to serve lion's head meatballs with bok choy is to add the bok choy to the broth in the last few minutes of cooking. This will allow the bok choy to cook through while still retaining its crisp texture. You can also serve the meatballs and bok choy over a bed of rice or noodles for a complete meal.

What's the history behind the name 'lion's head meatballs'?

The name 'lion's head meatballs' comes from the appearance of the dish. The large meatballs surrounded by napa cabbage resemble a lion's head and mane. The dish is said to have originated in the Yangzhou region of China and has been a popular dish for centuries.