Print Recipe

Lion's Head Meatballs

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 2.78 out of 5)
Loading...
Dinner, Main Course – Chinese
By Cooks Illustrated – Serves: 4-8
Prep Time: 20 minutes – Cooking Time: 1 hour 40 minutes – Total Time: 2 Hours

Giant-sized pork meatballs are tender, juicy and seasoned beautifully with ginger, Shaoxing wine, soy sauce, white pepper and sugar. The meatballs are gently braised in the oven and served with braised cabbage, over rice noodles. All in all, this is a simple recipe that has all the trademarks of comfort food, yet it's light and satisfying.

Ingredients

  • 3/4 tsp. Baking Soda
  • 1 tsp. Kosher Salt or ½ tsp. Table Salt
  • 2 lbs. Ground Pork
  • 1 large Egg, lightly beaten
  • 2 Scallions, white parts minced, green parts sliced thin
  • 2 tbsp. Soy Sauce
  • 2 tbsp. Shaoxing Wine or dry sherry
  • 4 tsp. Sugar
  • 2 tsp. Grated Fresh Ginger
  • 1/2 tsp. White Pepper
  • 4 cups Chicken Bone Broth, or regular chicken broth
  • 1 Small Head Napa Cabbage (1½ pounds), quartered lengthwise, cored, and cut crosswise into 2-inch pieces
  • 4 oz. Rice Vermicelli
  • Fresh Cilantro Leaves
  • Chili Crunch Condiment, or chili oil

Instructions

1

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

2

Whisk baking soda, salt, and 2 tablespoons water together in bowl of stand mixer.

3

Add pork to baking soda mixture and toss to combine.

4

Add egg, scallion whites, soy sauce, wine, sugar, ginger, and white pepper.

5

Fit stand mixer with paddle and beat on medium speed until mixture is well combined and has stiffened, 60 seconds.

6

Using your wet hands, form about ½ cup (4½ ounces) pork mixture into 3-inch round meatball; repeat with remaining mixture to form 8 meatballs.

7

Bring broth to boil in large Dutch oven over high heat.

8

Off heat, carefully arrange meatballs in pot (7 around perimeter and 1 center; meatballs will not be totally submerged).

9

Cover pot, transfer to oven, and cook for 1 hour.

10

Transfer meatballs to large plate. Add cabbage to pot in even layer and arrange meatballs over cabbage, paler side up.

11

Cover, return pot to oven, and continue to cook until meatballs are lightly browned and cabbage is softened, about 30 minutes longer.

12

While meatballs and cabbage cook, bring 4 quarts water to boil in large pot.

13

Off heat, add vermicelli and let sit, stirring occasionally, until vermicelli is fully tender, 10 minutes.

14

Drain, rinse with cold water, drain again, and distribute evenly among 4 to 6 large soup bowls.

15

Ladle meatballs, cabbage, and broth into bowls of noodles.

16

Sprinkle with scallion greens, cilantro and Chili Crunch and serve.