Lion’s Head Meatballs

Ingredients

• 907 gground pork
• 60 g (½ cup)panko breadcrumbs
• 113 gsliced water chestnuts, drained and finely chopped
• 2 largeeggs
• 2 tablespoonsfinely chopped spring onions
• 1 tablespoonChinese cooking wine (Shaoxing wine)
• 1 tablespoonreduced-salt soy sauce
• 1 tablespoonminced garlic
• 60 ml (¼ cup)rapeseed oil
• 907 gbok choy or baby bok choy, trimmed as needed
• 2 teaspoonssesame oil
• 2 teaspoonsminced garlic
• 2 teaspoonsminced fresh ginger
• 120 ml (½ cup)reduced-salt chicken stock
• 1 tablespooncornflour
• 60 ml (¼ cup)Chinese cooking wine (Shaoxing wine)
• 2 tablespoonsreduced-salt soy sauce
• 1 tablespoonoyster sauce
• 1 teaspoonsugar
• to servehot cooked rice
• optionalsesame seeds and thinly sliced spring onions

Instructions

1. 1

   Shape and brown

   In a large bowl, mix the pork, panko, water chestnuts, eggs, spring onions, Shaoxing wine, soy sauce and garlic until combined. Divide into nine meatballs, about 120 ml (½ cup) of mixture each. Heat the rapeseed oil in a large Dutch oven or deep frying pan over a medium heat. Brown the meatballs in batches, turning them several times to colour different surfaces. Transfer to kitchen paper to drain.

2. 2

   Steam with bok choy

   Remove any remaining oil from the pan and wipe it clean. Arrange the bok choy leaves around the pan and place the meatballs on top. Cover and steam for 15–20 minutes, until a thermometer inserted into a meatball reads 71°C (160°F). The bok choy should release liquid as it wilts; if the pan becomes dry, add a little water or chicken stock.

3. 3

   Cook the sauce

   Meanwhile, warm the sesame oil in a large frying pan over a medium-low heat. Add the ginger and garlic and cook for 30–60 seconds, until fragrant. In a small bowl, whisk the cornflour and chicken stock until smooth, then add the mixture to the pan with the cooking wine, soy sauce, oyster sauce and sugar. Bring to a simmer and cook for 2–3 minutes, stirring often, until thickened.

4. 4

   Plate and serve

   Serve the meatballs over the bok choy, with the sauce and hot cooked rice. If using, garnish with sesame seeds and extra sliced spring onions.

What are lion’s head meatballs?

Lion’s head meatballs are a Chinese dish named for the large pork meatballs and the surrounding greens, which are said to resemble a lion’s head and mane. They are often associated with Huaiyang cuisine, known for careful preparation and attention to texture.

This version combines pork with panko, egg and water chestnuts for a tender mixture with a slight crunch. Browning, steaming with bok choy and serving with a savoury sauce gives the meatballs several layers of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 24g protein, 10g carbs, 24g fat.

Pork provides most of the protein and fat, while the breadcrumbs, sauce ingredients and rice contribute carbohydrates. The oil and sesame oil add further fat. For a balanced plate, serve a measured portion of rice alongside a generous share of the bok choy.

Building a tender mixture

Pork: The ground pork forms the base and gives the meatballs their rich, tender texture. Mix it with the other ingredients just until combined rather than working it for a long time.

Panko and egg: The breadcrumbs and eggs help hold the mixture together while keeping it soft. Water chestnuts add small crisp pieces, while spring onion, garlic, soy and Shaoxing wine season the pork.

Browning before steaming

Even colour: The meatballs are round, so turn them several times to brown different patches rather than looking for flat sides. Work in batches so they have room in the pan.

Gentle handling: These are large, soft meatballs, so turn them carefully with a spoon or spatula. Once browned, lift them out to drain before adding them back to the pan for steaming.

How to tell when they’re done

Temperature: Check the centre of a meatball with a food thermometer; the recipe’s target is 71°C (160°F). If it has not reached that temperature after 15 minutes, continue steaming and check again.

Bok choy: The leaves wilt as they cook and release moisture into the pan. If the pan looks dry during steaming, add a little water or chicken stock as directed.

A smooth, savoury sauce

Aromatics: Briefly cooking the ginger and garlic in sesame oil brings out their fragrance. Keep the heat at medium-low and stir so they do not catch.

Cornflour: Whisk it into the cold chicken stock before adding it to the pan to make a smooth mixture. Simmer the sauce for 2–3 minutes, stirring frequently, until it thickens.

Serving the meal

Rice: Hot cooked rice is a simple base for the sauce and makes the dish a more complete meal. Spoon the meatballs and bok choy over or alongside it.

Garnish: Sesame seeds and thinly sliced spring onions are optional, but add a fresh finish. Serve the sauce with the meatballs so each portion can be dressed to taste.

Recipe notes & tips

• Chop the drained water chestnuts finely so they are easy to mix through the pork.
• Turn each meatball several times while browning to colour more of its surface.
• Brown the meatballs in batches if the pan is crowded.
• Use a thermometer to check the centre of a meatball reaches 71°C (160°F).
• Whisk the cornflour into the stock until smooth before adding it to the sauce pan.
• Keep the sauce at a gentle simmer and stir often as it thickens.

Variations

• Use baby bok choy: Leave small leaves whole and trim their bases as needed.
• Adjust the garnish: Add extra spring onions or sesame seeds at the table.
• Make the sauce milder: Use less ginger while keeping the other sauce ingredients as listed.
• Serve without rice: Plate the meatballs and sauce over the bok choy for a lower-starch serving.
• Use chicken stock: Add a little extra if the pan becomes dry during steaming.

Common mistakes to avoid

• Overmixing the pork: The meatballs can become dense, so stop mixing as soon as the ingredients are combined.
• Crowding the pan: The meatballs may not brown evenly; cook them in batches.
• Turning too roughly: Soft meatballs can break apart, so roll them gently with a spoon or spatula.
• Letting the pan dry out: Add a little water or chicken stock if the bok choy does not provide enough liquid.
• Adding cornflour dry: It can form lumps, so whisk it into the chicken stock first.
• Skipping the temperature check: Check the centre of a meatball for 71°C (160°F) before serving.

How to store

Refrigerate leftover meatballs, bok choy and sauce in a covered container for up to 3 days. Reheat thoroughly in a covered pan over a gentle heat, adding a splash of water or stock if needed; store and reheat the rice separately.

Frequently asked questions