Shanghai-Style Braised Lion's Head Meatballs
Large, tender pork meatballs slowly braised in a rich soy and ginger broth, a comforting staple of Shanghainese home cooking. This chinese-inspired pork ready in about 60 minutes pairs ground pork (with 20% fat), 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 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 (with 20% fat)
- 3 tbsp green onions, finely chopped
- 1 tbsp ginger, finely grated
- 1 large egg
- 2 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 2 cups chicken broth
- 6 large leaves bok choy leaves
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp white pepper
Instructions
- Step 1: In a large bowl, combine 1 lb ground pork, 3 tbsp finely chopped green onions, 1 tbsp finely grated ginger, 1 large egg, 2 tbsp cornstarch, 1 tbsp Shaoxing wine, 1 tsp salt, and 1/2 tsp white pepper. Mix thoroughly until sticky and well combined.
- Step 2: Form the mixture gently into four 3-inch diameter meatballs, being careful not to compact too tightly.
- Step 3: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Brown meatballs on all sides for 5-6 minutes until golden, then remove and set aside.
- Step 4: Layer 6 large bok choy leaves on the bottom of the skillet. Place the browned meatballs on top.
- Step 5: Pour 2 cups chicken broth mixed with 2 tbsp light soy sauce over the meatballs and bok choy. Bring to a gentle simmer, cover, and braise on low heat for 30 minutes until meatballs are cooked through and broth is flavorful.
- Step 6: Serve hot with steamed rice, spooning the braising liquid over the meatballs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shanghai-Style Braised Lion's Head Meatballs take to make?
Total time is about 60 minutes (20 min prep + 40 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 Shanghai-Style Braised 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 ground pork (with 20% fat) from drying out.
Can I substitute ingredients in Shanghai-Style Braised 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 Shanghai-Style Braised Lion's Head Meatballs 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 Shanghai-Style Braised 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.
