Shanghainese Braised Lion's Head Meatballs
Large, succulent pork meatballs braised in a savory broth with Napa cabbage, embodying the heart of Shanghainese comfort food. This chinese-inspired pork ready in about 70 minutes pairs ground pork (mixed fat and lean), green onions, finely chopped, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (mixed fat and lean)
- 3 tbsp green onions, finely chopped
- 1 tbsp fresh ginger, grated
- 1 large egg
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 2 tbsp cornstarch
- 3/4 tsp salt
- 1/4 tsp white pepper
- 2 tbsp vegetable oil
- 6 large leaves Napa cabbage leaves, separated
- 3 cups chicken broth
- 3 slices ginger slices
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 lb ground pork, 3 tbsp finely chopped green onions, 1 tbsp grated fresh ginger, 1 large egg, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 2 tbsp cornstarch, 3/4 tsp salt, and 1/4 tsp white pepper; mix thoroughly until sticky and well combined.
- Step 2: Shape the mixture into four large meatballs, about 3 inches in diameter.
- Step 3: Heat 2 tbsp vegetable oil in a deep skillet over medium heat; brown the meatballs on all sides, about 3-4 minutes per side, then remove and set aside.
- Step 4: In the same skillet, layer 6 large Napa cabbage leaves on the bottom, place the browned meatballs on top, add 3 slices ginger, and pour in 3 cups chicken broth until it comes halfway up the meatballs.
- Step 5: Bring to a simmer, cover, and braise gently for 40 minutes until meatballs are cooked through and tender, and cabbage is soft.
- Step 6: Serve the meatballs nestled in the braising liquid with cabbage alongside steamed rice for a hearty meal.
Frequently asked questions
How long does Shanghainese Braised Lion's Head Meatballs take to make?
Total time is about 70 minutes (20 min prep + 50 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 Shanghainese 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 green onions, finely chopped from drying out.
Can I substitute ingredients in Shanghainese 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 Shanghainese 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 Shanghainese 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.
