If you’re looking for a hearty, comforting, and festive dish to celebrate the Chinese New Year, you might want to try lion’s head meatballs. Despite the name, these meatballs have nothing to do with lions. They are actually large pork meatballs that are steamed or braised with napa cabbage or bok choy. The name comes from the shape of the meatball, which resembles the head of a Chinese guardian lion, or foo dog, while the cabbage represents the mane.
Lion’s head meatballs are a classic dish in Huaiyang cuisine, one of the four major cuisines in China, representing the culinary traditions of Eastern China and primarily Jiangsu Province. Huaiyang cuisine is known for its use of local Zhenjiang vinegar (what we call black vinegar here on the blog), its sweetness, and lack of spiciness/use of chili peppers.
There are two varieties of lion’s head meatballs: plain and red cooked (braised in soy sauce). Some versions contain larger proportions of pork fat than others (I’ve seen some that contain almost 50% fat!). The version I’m making today is more on the meaty side, though it has enough fat to be flavorful and succulent. This is also a “red cooked” version!
To make the meatballs, you’ll need ground pork, preferably 70–80 percent lean. You can choose a fatty piece of pork shoulder and have the butcher grind it, or use our hand-chopping method to grind your own. To give the meat a tender, pleasingly bouncy texture, be sure to stir the mixture for at least five minutes. You’ll also need some seasonings and aromatics, such as ginger, scallions, garlic, Shaoxing wine, soy sauce, oyster sauce, sugar, egg yolk, cornstarch, and white pepper. You can also add some tofu, water chestnuts, or shiitake mushrooms for extra flavor and texture.
To shape the meatballs, lightly oil or wet your hands to prevent sticking, and roll six 4-ounce balls (a scant ½ cup each), placing them on a plate beside the stove. When dividing the meat into balls, try making 8 or 9, both very auspicious numbers in Chinese culture. The number 8 in Chinese represents wealth and good fortune, while the number 9 represents longevity!
Don’t be tempted to skip the frying step in the recipe. The meatball mixture is quite moist, and frying sets the shape of the meatballs, so they don’t fall apart during braising. Fry them until browned on all sides (they will lose some of their roundness), then transfer to a plate.
To make the broth, you’ll need chicken stock, Shaoxing wine, soy sauce, sugar, cornstarch, white pepper, scallions, and ginger. Bring it to a boil and add the meatballs. Cover and simmer until cooked through and swollen slightly. Scatter the cabbage or bok choy over the meatballs and continue to cook until wilted.
This hearty dish can be served with steamed rice or noodles. It’s a great way to celebrate Chinese New Year or any special occasion with your family and friends. Enjoy!