Braised Lion’s Head Meatballs in Shanghai-Style Brown Sauce
Juicy oversized pork meatballs slowly braised in a rich soy and Shaoxing wine sauce, served with tender Napa cabbage for a comforting Shanghainese classic. This chinese-inspired pork ready in about 60 minutes blends 20% fat ground pork, mashed soft tofu, stalks, finely chopped green onions into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, 20% fat ground pork
- 1/4 cup, mashed soft tofu
- 2 stalks, finely chopped green onions
- 1 tbsp, grated ginger
- 1 large egg
- 2 tbsp cornstarch
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tsp granulated sugar
- 1 head, leaves separated Napa cabbage
- 2 cups water
- 2 tbsp vegetable oil
- 1/4 tsp white pepper
- 1/2 tsp salt
Instructions
- Step 1: In a large bowl, combine 1 lb ground pork, 1/4 cup mashed soft tofu, 2 finely chopped green onions, 1 tbsp grated ginger, 1 large egg, 2 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until sticky.
- Step 2: Form the mixture into four large meatballs about the size of a tennis ball.
- Step 3: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Brown the meatballs on all sides for about 5 minutes until golden.
- Step 4: Remove meatballs and layer the bottom of the skillet with 1 head Napa cabbage leaves. Place the meatballs on top.
- Step 5: In a bowl, mix 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, 1 tsp granulated sugar, and 2 cups water. Pour this sauce over the meatballs and cabbage.
- Step 6: Cover and simmer gently for 30 minutes until meatballs are cooked through and cabbage is tender, basting occasionally with the sauce.
- Step 7: Serve hot, spooning sauce and cabbage around the meatballs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Lion’s Head Meatballs in Shanghai-Style Brown Sauce take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Braised Lion’s Head Meatballs in Shanghai-Style Brown Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Braised Lion’s Head Meatballs in Shanghai-Style Brown Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Lion’s Head Meatballs in Shanghai-Style Brown Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Lion’s Head Meatballs in Shanghai-Style Brown Sauce?
Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
