Lion’S Head Meatballs In Claypot

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Servings: 4 Difficulty: Intermediate
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Savory, braised pork meatballs with a tender texture and rich umami broth
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These classic Lion’s Head meatballs are a comforting Chinese staple featuring large, tender pork spheres braised in a savory sauce. The secret to their melt-in-your-mouth texture lies in incorporating soaked bread crumbs and a bit of water into the minced pork. Braised with napa cabbage, dried mushrooms, and ginger, the meatballs absorb the deep flavors of the broth. This dish is perfect for a cozy family dinner or a special occasion where you want to impress with traditional homestyle cooking. It pairs beautifully with steamed rice.

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Lion’S Head Meatballs In Claypot

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 407.7

Description

These classic Lion's Head meatballs are a comforting Chinese staple featuring large, tender pork spheres braised in a savory sauce. The secret to their melt-in-your-mouth texture lies in incorporating soaked bread crumbs and a bit of water into the minced pork. Braised with napa cabbage, dried mushrooms, and ginger, the meatballs absorb the deep flavors of the broth. This dish is perfect for a cozy family dinner or a special occasion where you want to impress with traditional homestyle cooking. It pairs beautifully with steamed rice.

Ingredients

Directions

  1. Soak the dried black mushrooms, dried shrimps, and vermicelli in warm water until softened. Drain and chop the mushrooms and shrimps finely. Cut the vermicelli into bite-sized pieces.
  2. Tear the white bread into small pieces and soak in water until soft. Squeeze out excess water.
  3. In a large bowl, combine the minced pork, squeezed bread, chopped mushrooms, shrimps, sliced ginger, and a pinch of salt and white pepper. Mix vigorously in one direction until the mixture becomes sticky and forms a paste.
  4. Divide the pork mixture into four large portions. Shape each portion into a large, round meatball.
  5. Heat oil in a wok or claypot over medium-high heat. Pan-fry the meatballs on all sides until golden brown. Remove and set aside.
  6. Cut the napa cabbage into large chunks. Place the cabbage at the bottom of the claypot or a deep pot.
  7. Place the fried meatballs on top of the cabbage. Add enough water or stock to come halfway up the meatballs.
  8. Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the meatballs are cooked through and tender.
  9. Add the soaked vermicelli and spring onions during the last 5 minutes of cooking.
  10. Serve hot directly from the claypot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 407.7kcal
% Daily Value *
Total Fat 17.5g27%
Saturated Fat 6.0g30%
Cholesterol 90.8mg31%
Sodium 315.9mg14%
Total Carbohydrate 24.5g9%
Dietary Fiber 1.4g6%
Sugars 2.5g
Protein 35.1g71%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you don't have a claypot, a heavy-bottomed pot or Dutch oven works well.

The bread helps keep the meatballs tender and juicy. You can substitute with soaked panko breadcrumbs if preferred.

For a richer sauce, add a splash of soy sauce and oyster sauce to the braising liquid.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the meatballs from breaking apart.

Keywords: lion's head, meatballs, pork, braised, claypot, chinese, napa cabbage, mushrooms, umami, tender, comfort food, traditional, simmered, homestyle, dinner, asian cuisine
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