The dish’s name comes from the way the meatballs resemble the head of a Chinese guardian lion. It’s relatively easy to make.
Lion’s head meatballs are a variation of meatball from Jiangsu Province in eastern China.
Usually made with ground pork, the meatballs are deep-fried and then steamed or braised in a mix of soy sauce, oyster sauce, and Shaoxing wine.
The sauce carries the sweet-salty flavors characteristic of eastern Chinese cuisine. The meatballs are commonly served with a bit of napa cabbage, or in a claypot with vermicelli and miscellaneous greens nestled on the bottom.
The dish’s name comes from the way the meatballs resemble the head of a Chinese guardian lion. It’s relatively easy to make. Just be sure to do the prep work ahead of time—there’s a lot of mincing involved.
Recipe
Makes 6 meatballs
For the meatballs
- 4 fresh chestnuts (112 grams or about ¼ pounds), finely minced
- 4 slices of ginger, cut into ½-inch slices and finely minced
- 2 scallions, minced
- 500 grams (1 pound) of ground pork
- 1 egg
- 1 teaspoon of sugar
- 4 tablespoons of panko bread crumbs
- 2 tablespoons of Shaoxing wine
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 2 teaspoons of corn starch
- ½ tablespoon of water
For the sauce
- 2 slices of ginger, cut into ½-inch slices
- 2 scallions, cut into 2-inch pieces
- 2 teaspoons of sugar
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- A pinch of sesame oil
- 180 milliliters (¾ cups) of water
- 500 milliliters (2 cups) of vegetable oil
- 4 small napa cabbage leaves
- In a bowl, combine the ingredients for the meatballs, and stir until the sauces are thoroughly incorporated.
- In a separate bowl, combine the ingredients for the sauce, minus the ginger and scallions. Set aside for later.
- Go back to the meat mixture and shape them into six large meatballs.
- Add vegetable oil to a medium-size pot, enough to cover the meatballs.
- Turn up the heat to high. When it starts bubbling, turn down the heat to medium.
- Fry the meatballs for about two minutes. Remove the meatballs with a slotted spoon, and put them on a plate.
- In a wok or saucepan, add 4 tablespoons of oil. Turn up the heat to medium.
- Add in the ginger and scallions. Sauté until aromatic.
- Add in about 70% of the sauce. When it starts bubbling, place the napa cabbage leaves on the bottom.
- Gently place the meatballs on top of the leaves. Turn down the heat to medium-low, and pour the rest of the sauce on top.
- Cover the pot with a lid, and cook for about 10 to 15 minutes until brown.
- Serve.