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Meat, East Asian

Lion’s head meatballs with Chinese cabbage and rice

Lion's head meatballs are large braised pork meatballs served with Chinese cabbage, a dish from Shanghai. For 4 people, it takes about 1 hour and a medium skill level, at €2.90 per serving. Success depends on mixing the filling always in the same direction for tender meatballs, and a slow, gentle braise that softens the cabbage.

Tonight, big Shanghai style pork meatballs, lion's heads, with cabbage as their mane, braised gently in a slightly sweet soy broth.

Lion’s head meatballs with Chinese cabbage and rice
Total time
1 h
Difficulty
Medium
Cost per person
€2.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Simmered gently in a lightly sweet soy broth, lion's head meatballs turn tender and juicy, almost falling apart with a fork. The Chinese cabbage underneath soaks up the broth and softens too, spreading around the meatball like a mane, which gives the dish its name. Pork that isn't too lean keeps the meatballs moist, while ginger and scallion season the filling without overpowering it.

This dish works well for a weeknight dinner when you have a bit more time, or for a relaxed Sunday with the family. Kids generally love the big meatballs and the rice that soaks up the broth. If you're having guests over, serve the meatballs straight from the pot at the table, so everyone can help themselves to the soy scented broth.

The ingredients

4 people

Butcher

  • Ground pork (not too lean) 600 g

Fruits and vegetables

  • Chinese cabbage 600 g
  • Fresh ginger 20 g
  • Scallion 3 sprigs

Dairy

  • Egg 1

Pantry

  • Cornstarchoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 1 tsp
  • Chicken broth 40 cl
  • Vegetable oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten, Eggs

The step by step recipe

  1. Mix the ground pork with the egg, chopped ginger and scallion, the cornstarch, and two tablespoons of soy sauce.

    Add a little water while mixing, the filling turns out softer.

  2. Shape into four to eight large meatballs with damp hands.

    Wet your hands with cold water so the mixture doesn't stick.

  3. Brown the meatballs in the oil on all sides, then set aside. 8 min

    Be gentle, they're fragile before cooking.

  4. Place the chopped cabbage in the bottom of a Dutch oven, set the meatballs on top, pour in the broth, the remaining soy sauce and the sugar, cover and let braise. 35 min

    The cabbage releases water and softens gently under the meatballs.

  5. Cook the rice in salted water and serve the meatballs with the cabbage and broth. 11 min

    Spoon the braising broth over the rice, it's delicious.

Our tips to get it right

  • Wet your hands well before shaping the meatballs, the mixture sticks otherwise and loses its round shape.
  • Keep the broth at a gentle simmer, never a boil, to keep the meatballs tender and prevent them from toughening.
  • Pick ground pork with a bit of fat, meat that's too lean makes dry meatballs.

The variations

  • Swap the pork for ground beef for a stronger flavor, the cooking time stays the same.
  • For a vegetarian version, use rehydrated textured soy protein mince with a little sesame oil for flavor.
  • To save time, shape eight small meatballs instead of four large ones, they brown and braise faster.

What to serve it with

  • Plain white rice
  • Light green tea
  • Crunchy vinegared cucumber

Storage

The meatballs and their broth keep 2 to 3 days in the fridge in a sealed container. They freeze well, with their broth, for up to 2 months. Reheat gently in a saucepan or microwave, adding a little water if the broth has reduced too much.

Questions about this dish

Why are they called lion's head meatballs?

The name comes from the round, large shape of the meatballs, sitting on the cabbage that resembles a mane. It's an image, not a specific ingredient.

Can you make the meatballs ahead of time?

Yes, you can mix the filling and shape the meatballs the day before, then keep them covered in the fridge. Brown and braise them the same day for the best result.

Can I use another cabbage instead of Chinese cabbage?

Chinese cabbage is preferred because it softens without releasing too much water. Pointed cabbage also works, but it will release a bit more liquid.

How do you know the meatballs are fully cooked?

After 35 minutes of gentle braising, a meatball cut in half should be evenly cooked, with no pink in the center. The broth should have reduced slightly and coat the cabbage.

How long does it take to make lion's head meatballs with Chinese cabbage and rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in lion's head meatballs with Chinese cabbage and rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does lion's head meatballs with Chinese cabbage and rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, eggs. Always check the labels of the products you buy.

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