Lion's Head Meatballs

Don't Make These Mistakes

One direction only when stirring. Changing direction breaks the protein strands that hold these together.

They should feel almost too soft to shape. That is correct — firm mixture gives dense meatballs.

Do not stir the braise. Lift the pot and swirl it if you must move things.

Cooking Lion's Head Meatballs

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1. Put the pork in a large bowl with the egg white, spring onions, ginger, wine, soy, sugar, salt, pepper and cornflour.

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2. Stir vigorously in one direction only for 4 to 5 minutes until the mixture turns visibly sticky and pale.

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3. Add the iced water a tablespoon at a time, still stirring in the same direction, waiting for each addition to be absorbed. The mixture should end up soft and glossy.

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4. Chill 30 minutes, then shape into 6 large balls, throwing each from hand to hand a few times to compact it.

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5. Heat the oil in a wide pot and brown the meatballs gently for 3 minutes, turning once. They are fragile — move them with a spoon, not tongs.

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6. Lift them out, add the cabbage to the pot, and lay the meatballs on top.

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7. Pour in the stock, wine, soy and ginger, bring to a bare simmer, and cover.

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8. Braise on the lowest heat for 50 minutes. Do not stir at any point.

   Mark done Start 50 min timer

9. Lift out the meatballs and cabbage, thicken the broth with the cornflour slurry, and pour it over to serve.

   Mark done

Related guide: Prep, cook and total time.

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Why the Method Works

The mince is stirred in one direction until it turns sticky, which develops the myosin that holds the meatball together despite having almost no binder — this is why they can be so loose and still survive braising. Water beaten in a spoonful at a time is what makes them tender rather than dense.

Storage and Reheating

Refrigerate up to 3 days in the broth and reheat gently. Freezes 2 months.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What to Serve Alongside

• Steamed rice
• A light Chinese tea
• Blanched greens

Sides from the same cuisine on this site: Stir-Fried Water Spinach, Vegan Fried Rice.

Common Questions About Lion's Head Meatballs

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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