Shanghai-Style Pan-Fried Lion’s Head Meatballs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Large, juicy pork meatballs pan-fried to a golden crust and simmered in a light broth with Napa cabbage, a Shanghainese home-cooked delicacy. This chinese-inspired pork ready in about 50 minutes pairs ground pork with fat, water chestnuts, finely chopped, green onions, finely chopped 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.

Prep: 20 min Cook: 30 min Serves 4 Chinese cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground pork, 1/4 cup finely chopped water chestnuts, 2 tbsp finely chopped green onions, 1 tbsp minced ginger, 1 egg white, 2 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/2 tsp salt, and 1/4 tsp white pepper; mix thoroughly until sticky and well combined.
  2. Step 2: Shape the mixture into four large meatballs, about the size of a tennis ball.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat; add meatballs and pan-fry for 4-5 minutes per side until deeply browned and forming a crust.
  4. Step 4: Remove meatballs and layer the bottom of the skillet with 6 large Napa cabbage leaves; place the browned meatballs on top.
  5. Step 5: Pour 2 cups chicken broth into the skillet, cover, and simmer gently over low heat for 20 minutes until meatballs are cooked through and cabbage is tender.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Shanghai-Style Pan-Fried Lion’s Head Meatballs 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 Shanghai-Style Pan-Fried 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 fat from drying out.

Can I substitute ingredients in Shanghai-Style Pan-Fried 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 Pan-Fried 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 Pan-Fried 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.

Related recipes