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Overview

Lion's Head Meatballs

Shizi Tou, Braised Pork Meatballs with Cabbage

Hand-shaped pork meatballs as big as a fist are browned, then braised for over an hour with napa cabbage in a soy-seasoned stock until meltingly tender. One serving is about 445 g (one meatball with cabbage and broth). This lion's head meatballs recipe makes 4 servings in about 1 hour 55 minutes.

Lion's head meatballs come from the Jiangsu region of eastern China, where the dish is said to date back to the Sui dynasty (581–618 CE), when Emperor Yang is said to have admired the meatballs' resemblance to a lion's mane — the 'mane' is the shredded cabbage around them. The white, braised version is the Yangzhou style; the red, soy-braised version in this recipe is the Shanghai style.

Pairs well with: Steamed jasmine rice and hot Chinese tea.

Provenance

China flag China

Jiangsu Banquet Classic

East & South Asia

Time Dedication

1h 55m

25m prep • 90m cook

Batch Yield

4 Servings

565 kcal per serving

1 serving ≈ 445 g

Technical Skill

Intermediate

Medium (Braising)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, banquets, Lunar New Year, cold evenings Cost: Medium — about $4–5 per serving at home
Tags: Pork Savory Rich High-protein Braised
Lion's head meatballs in brown sauce with baby bok choy, one meatball cut open

Jiangsu Banquet Classic

Photo: Jpatokal, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $4–5 per serving at home (USD)

Made the Shanghai way: meatballs mixed until sticky so they hold, browned first, then braised long and gently with the cabbage.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 55m
P

Prep Stage: Mix, Shape and Cut the Cabbage

25 Mins • Mixing & Shaping

Mix the 600 g ground pork with the 1 egg, 20 g cornstarch, 15 g grated ginger, 30 g scallions, 80 g chopped water chestnuts, 15 ml soy sauce, 15 ml Shaoxing wine, 10 ml sesame oil and 1 g white pepper until sticky, then shape 4 large balls of about 150 g each. Cut the 500 g napa cabbage into wide pieces and halve the 200 g baby bok choy lengthways.

Maestro Tip: Mix in one direction until the pork turns sticky and pale — that is what keeps the giant meatballs from falling apart in the braise.

  1. 1

    Mix and Shape the Meatballs

    15 Mins Room temperature, ~20°C (68°F)

    Mix the 600 g ground pork with the egg, 20 g cornstarch, ginger, scallions, water chestnuts, 15 ml soy sauce, 15 ml Shaoxing wine, 10 ml sesame oil and white pepper until sticky, then shape 4 balls of about 150 g each and chill briefly.

    Wet your hands before shaping — the mix will not stick to them.

    Done when: The balls hold their shape with a smooth, even surface.

  2. 2

    Brown the Meatballs

    10 Mins Medium-high heat, about 190°C (375°F)

    Heat the 20 ml vegetable oil in a heavy pot and brown the meatballs on all sides until deep golden.

    Do not crowd the pot — brown two at a time if needed.

    Done when: A deep golden crust all over; the inside is still raw, and the braise finishes it.

  3. 3

    Build the Braise

    10 Mins Simmering, about 95°C (200°F)

    Lift out the meatballs, lay the 500 g napa cabbage in the pot, and pour in the 500 ml chicken stock with the remaining 15 ml soy sauce, 15 ml Shaoxing wine, 10 g sugar and 1 g salt. Set the meatballs on top of the cabbage.

    Keep the meatballs sitting on the cabbage, not in the liquid alone — the cabbage steams them from below.

    Done when: The liquid simmers gently around the cabbage with the meatballs resting on top.

  4. 4

    Braise Low and Slow

    70 Mins Low heat, about 90°C (195°F)

    Cover and braise on the lowest heat for 70 minutes, turning the meatballs once halfway. Add the 200 g baby bok choy for the last 10 minutes.

    Never let the pot boil hard — a fierce boil toughens the meatballs.

    Done when: The meatball centre reaches 71°C (160°F), the cabbage is silky, and the meatball yields to a spoon.

  5. 5

    Rest and Serve

    10 Mins Warm, about 60°C (140°F)

    Rest the pot off the heat for 10 minutes, then lift one meatball into each deep bowl with cabbage and bok choy and spoon the braising liquid over the top.

    Resting lets the meatballs soak up sauce instead of leaking it when cut.

    Done when: The sauce is glossy and the meatball is tender right through.

Finishing Touches & Plating

Serve one meatball per person in a deep bowl with plenty of cabbage and braising liquid, over steamed rice.

Nutritional Physiology & Benefits

Nutrition

Energy

565

kcal / serving

Protein

32g

Complete AA

Carbs

20g

Complex

Fats

40g

Healthy

Per serving (4 servings · 1 serving ≈ 445 g)
Energy565 kcal
Protein32 g
Carbohydrates20 g
Fat40 g
Fibre3.0 g
Sugar6.5 g
Sodium915 mg
Per 100g
Energy127 kcal
Protein7.2 g
Carbohydrates4.5 g
Fat8.9 g
Fibre0.7 g
Sugar1.5 g
Sodium206 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Pork supplies vitamin B12, iron and zinc, napa cabbage adds vitamin C and folate, and bok choy brings vitamin K and calcium.

High in Protein

About 32 g of protein per serving from the pork and egg, which makes this a genuinely filling dinner.

Iron and B Vitamins

Pork supplies vitamin B12, iron and zinc, which support energy and red blood cell health.

Cabbage Fibre

Napa cabbage and bok choy add about 3.0 g of fibre per serving, plus vitamin C, folate and vitamin K.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Rice soaks up the rich braising sauce and turns the meatballs into a complete dinner.

Drinks

Hot Chinese Tea

Unsweetened tea cuts the richness of the pork and cleanses the palate between bites.

Vegetables

Pickled Mustard Greens

Sour pickled greens add crunch and acidity that balance the sweet, soy-braised meatballs.

Sauces

Chilli Oil

A spoonful of chilli oil adds heat and fragrance without changing the gentle braised flavour.

Complete menu

Serve one meatball per person with steamed jasmine rice, pickled mustard greens and hot Chinese tea — the rice soaks up the braising sauce and the pickles cut the richness.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Boiling the Braise Hard

A hard boil toughens the meatballs and can break them apart, and it turns the cabbage to mush. Keep the braise at the gentlest simmer.

Very Salty Sides

The soy braise already gives about 915 mg of sodium per serving, so salty pickles or extra soy sauce at the table can push salt very high in one meal. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, hearty dinner — one meatball with cabbage and rice is a full meal.
  • ChildrenKids usually love the big, tender meatballs; cut one into pieces and serve with plenty of rice.
  • ElderlySoft and easy to chew, with gentle protein; the sodium is high, so take a modest portion of sauce.
  • Pregnant womenFine in normal portions — the pork is cooked through to 71°C (160°F). Ask your clinician if unsure.
  • Breastfeeding womenFine in normal portions; the protein, iron and B12 are useful.
  • AthletesExcellent after training — about 32 g of protein and plenty of energy for recovery.
  • Weight gainEnergy-dense and protein-rich, so it can help add calories — eat the full portion with rice.
  • Weight lossHigh in calories at about 565 kcal per serving, so take one meatball, load up on cabbage, and keep the rice portion modest.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesLow in carbohydrate (about 20 g per serving) before rice; count the rice portion and ask your clinician about portion size.
  • High blood pressureHigh in sodium at about 915 mg per serving; take a modest portion and skip extra soy sauce. Ask your clinician for personal advice.
  • Kidney diseaseHigh in sodium, potassium and protein; keep portions modest and ask your clinician for personal advice.
  • GoutPork is moderate in purines and the portion is large; ask your clinician if you are managing gout.
  • Stomach issuesRich and fatty at about 40 g of fat per serving, which can be heavy for sensitive stomachs; eat slowly and in modest portions.
  • Cardiovascular diseaseHigh in saturated fat and sodium, so keep it an occasional meal rather than a regular one. Ask your clinician for personal advice.
  • Fatty liverHigh in fat and calories, so best as an occasional treat, not a regular dinner. Ask your clinician for personal advice.
  • Food allergiesContains egg, soy and sesame, and wheat may be present in some soy sauces — check the label if you have a wheat allergy.
  • Special therapeutic dietsNot suitable for low-sodium or low-fat diets without a full recipe change; ask your clinician or dietitian for a version that fits your plan.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool, then refrigerate in a sealed container in the braising liquid.
In the fridge
3 days in the fridge at 4°C (40°F) or below.
In the freezer
Up to 2 months.
How to reheat
Simmer gently in the liquid until hot through, to 74°C (165°F).
Freezing recommended
Yes — freeze in the sauce.
Signs it has spoiled
Sour smell, slimy cabbage, or off-coloured sauce.

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