Pan-Fried Shanghainese Lion’s Head Meatballs with Napa Cabbage
Juicy pork meatballs pan-fried and simmered with tender Napa cabbage in a light, savory broth inspired by Shanghainese home cooking. This Chinese-inspired pork recipe, ready in about 50 minutes, pairs ground pork, Napa cabbage leaves, ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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
- 6 large leaves Napa cabbage leaves
- 1 tbsp ginger, minced
- 2 stalks green onions, finely chopped
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 large egg
- 2 tbsp cornstarch
- 1 tsp sesame oil
- 2 cups chicken broth
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp white pepper
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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, 1 tbsp minced ginger, 2 chopped green onions, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 large egg, 2 tbsp cornstarch, 1 tsp sesame oil, 1 tsp salt, and 1/2 tsp white pepper. Mix thoroughly until the mixture is sticky and well combined.
- Step 2: Form the pork mixture into 6 large meatballs, each about the size of a golf ball. Set aside.
- Step 3: Rinse 6 large Napa cabbage leaves and carefully blanch them in boiling water for 1 minute until softened, then drain and set aside.
- Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add the meatballs and pan-fry for 4-5 minutes, turning occasionally until all sides are golden brown.
- Step 5: Arrange the blanched Napa cabbage leaves in the skillet around the meatballs, then pour in 2 cups chicken broth. Bring to a simmer, cover, and cook over low heat for 20 minutes until meatballs are cooked through and cabbage is tender.
Frequently asked questions
How long does Pan-Fried Shanghainese Lion’s Head Meatballs with Napa Cabbage 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 with Napa Cabbage?
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 with Napa Cabbage?
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 with Napa Cabbage for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 with Napa Cabbage?
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.
