Pan-Seared Shanghainese Lion’s Head Meatballs
Large pork meatballs pan-seared then simmered in a light broth, showcasing Shanghai’s style of tender, juicy Lion’s Head meatballs. This chinese-inspired pork ready in about 55 minutes pairs ground pork (preferably 20% fat), stalks green onions, finely chopped, ginger, finely grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (preferably 20% fat)
- 3 stalks green onions, finely chopped
- 1 tbsp ginger, finely grated
- 1 large egg
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp white pepper
- 1 tsp salt
- 3 tbsp vegetable oil
- 6 large leaves napa cabbage leaves
- 2 cups chicken broth
- 5 slices ginger slices
Instructions
- Step 1: In a mixing bowl, combine 1 lb ground pork, 3 chopped green onions, 1 tbsp grated ginger, 1 large egg, 2 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/2 tsp white pepper, and 1 tsp salt. Mix thoroughly until the mixture is sticky and well combined.
- Step 2: Wet your hands and form the mixture into 6 large meatballs about 3 inches in diameter. Set aside.
- Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add the meatballs and pan-sear for 3-4 minutes on all sides until golden brown.
- Step 4: Line the bottom of a large pot with 6 napa cabbage leaves and 5 slices of ginger. Place the seared meatballs on top.
- Step 5: Pour 2 cups chicken broth over the meatballs, cover the pot, and bring to a simmer on low heat. Cook gently for 25 minutes until the meatballs are cooked through and tender.
- Step 6: Serve the meatballs on a bed of the steamed napa cabbage, spooning some broth over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Shanghainese Lion’s Head Meatballs take to make?
Total time is about 55 minutes (20 min prep + 35 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-Seared Shanghainese Lion’s Head Meatballs?
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 ginger, finely grated from drying out.
Can I substitute ingredients in Pan-Seared Shanghainese Lion’s Head Meatballs?
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-Seared Shanghainese Lion’s Head Meatballs 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-Seared Shanghainese Lion’s Head Meatballs?
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.
