How to make Chinese lion’s head meatballs

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

1. In a bowl, combine the ingredients for the meatballs, and stir until the sauces are thoroughly incorporated.
2. In a separate bowl, combine the ingredients for the sauce, minus the ginger and scallions. Set aside for later.
3. Go back to the meat mixture and shape them into six large meatballs.
4. Add vegetable oil to a medium-size pot, enough to cover the meatballs.
5. Turn up the heat to high. When it starts bubbling, turn down the heat to medium.
6. Fry the meatballs for about two minutes. Remove the meatballs with a slotted spoon, and put them on a plate.
7. In a wok or saucepan, add 4 tablespoons of oil. Turn up the heat to medium.
8. Add in the ginger and scallions. Sauté until aromatic.
9. Add in about 70% of the sauce. When it starts bubbling, place the napa cabbage leaves on the bottom.
10. 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.
11. Cover the pot with a lid, and cook for about 10 to 15 minutes until brown.
12. Serve.

Producer: Clarissa Wei

Videographer: Mario Chui

Editor: Nicholas Ko

Mastering: Joel Roche