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
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Ingredients

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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.

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.

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