Pan-Fried Shanghainese Lion’s Head Meatballs in Soy-Braised Broth
Juicy pork meatballs braised gently in a savory soy and Shaoxing wine broth, capturing the essence of Shanghainese comfort food. This Chinese-inspired pork recipe, ready in about 50 minutes, pairs ground pork, green onions, finely chopped, ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 ground pork
- 3 stalks green onions, finely chopped
- 1 tbsp ginger, grated
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 large egg
- 1/2 tsp white pepper
- 2 tbsp cornstarch
- 3 cups chicken broth
- 4 small heads bok choy, halved
- 3 tbsp vegetable oil
- 1 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 lb ground pork, 3 finely chopped green onions, 1 tbsp grated ginger, 1 large egg, 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1/2 tsp white pepper, 2 tbsp cornstarch, and 1 tsp salt. Mix thoroughly until sticky and uniform.
- Step 2: Shape the mixture into 6 large meatballs about the size of a tennis ball, pressing firmly to maintain shape.
- Step 3: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add the meatballs and pan-fry for 4-5 minutes per side until golden brown and crispy on the outside.
- Step 4: Remove the meatballs and set aside. Pour 3 cups chicken broth into the skillet and bring to a simmer over medium heat.
- Step 5: Return the meatballs to the broth along with 4 halved small bok choy heads. Cover and simmer gently for 15 minutes until the meatballs are cooked through and bok choy is tender.
- Step 6: Spoon the meatballs and broth into bowls, ladle some bok choy, and serve hot with steamed rice.
Frequently asked questions
How long does Pan-Fried Shanghainese Lion’s Head Meatballs in Soy-Braised Broth take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Fried Shanghainese Lion’s Head Meatballs in Soy-Braised Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.
Can I substitute ingredients in Pan-Fried Shanghainese Lion’s Head Meatballs in Soy-Braised Broth?
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 Pan-Fried Shanghainese Lion’s Head Meatballs in Soy-Braised Broth 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 Pan-Fried Shanghainese Lion’s Head Meatballs in Soy-Braised Broth?
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.
