Lion's Head Meatballs

Ingredients

• To tasteBok choy
• As neededWater for simmering
• 300 gMinced pork
• 50 g (about 120 ml; ½ cup)Chopped lotus root
• 3 dashesWhite pepper
• 2 slicesGinger
• 1 tbspLight soy sauce
• 1 tbspOyster sauce
• ⅛ tspSalt
• 1 tbspCornflour
• 2 tbspVegetable oil
• 2Spring onions
• 1Star anise
• 1 thumb-sized pieceGinger
• 2 tbspLight soy sauce
• 2 tspDark soy sauce
• 1 tbspOyster sauce
• 2 dashesWhite pepper
• 1½ tbsp (about 20 g)Rock sugar
• ½ tbspCornflour
• 1 largeEgg
• ⅛ tspSalt
• 1 tspVegetable oil, for blanching the bok choy
• A small pinchSalt, for blanching the bok choy
• 1 tbspCornflour, for the slurry
• As neededCold water, for the slurry

Instructions

1. 1

   Mix the pork

   In a large bowl, combine the 300 g minced pork, 1 tbsp light soy sauce, ⅛ tsp salt, 1 tbsp oyster sauce, 3 dashes white pepper and 50 g chopped lotus root. Crack in 1 large egg.

2. 2

   Work the mixture

   With clean hands or food-safe gloves, mix in one direction until the mixture becomes paste-like and sticky. Take your time so the pork absorbs the liquid; the mixture should remain soft and moist.

3. 3

   Add the cornflour

   Add 1 tbsp cornflour and mix it in thoroughly until the pork mixture is sticky, lighter in colour and cohesive. You can also use a repeated lifting-and-smashing motion against the bowl.

4. 4

   Check the texture

   The mixture should be very soft, sticky and slightly springy, with a little jiggle. This consistency helps the meatballs hold together during simmering.

5. 5

   Shape the meatballs

   Set out a glass plate. Scoop up a tablespoon of mixture at a time and roll it between your hands into balls about 5 cm across.

6. 6

   Blanch the meatballs

   Bring enough water to cover the meatballs to the boil. Carefully lower them in without overcrowding the pot, then turn the heat down and simmer gently for 10 minutes. Keep the water below a boil so the outsides firm up without breaking apart.

7. 7

   Prepare the aromatics

   Once the meatballs are cooked and pale, lift them out and reserve 600 ml of the cooking water. Peel and thinly slice a thumb-sized piece of ginger, and cut a spring onion into short lengths of about 4–5 cm.

8. 8

   Fry the aromatics

   Heat 2 tbsp vegetable oil in a separate pan. Add the spring onion, ginger and 1 star anise, and fry until fragrant.

9. 9

   Make the braising liquid

   Pour in the 600 ml reserved cooking water. Add 2 tbsp light soy sauce, 2 tsp dark soy sauce, ⅛ tsp salt, 1 tbsp oyster sauce, 2 dashes white pepper and 20 g rock sugar. Stir, then bring the liquid to the boil.

10. 10

    Braise the meatballs

    Add the meatballs to the pan and simmer for about 20 minutes, turning them so they are coated in the braising liquid. Continue until the sauce has reduced by about four-fifths.

11. 11

    Blanch the bok choy

    Blanch the bok choy in the remaining boiling water with 1 tsp vegetable oil and a small pinch of salt, until bright green and just tender. Arrange it on a serving plate.

12. 12

    Finish the sauce

    Transfer the meatballs to a serving dish, working in batches if needed to coat them in the sauce. Remove the ginger, spring onion and star anise from the pan.

13. 13

    Thicken and serve

    Whisk 1 tbsp cornflour with cold water to make a smooth slurry, then stir it into the sauce. Simmer until the sauce reaches your preferred thickness; it should coat the back of a spoon. Spoon the sauce over the meatballs.

What are Lion’s Head Meatballs?

This Huaiyang-style dish takes its name from the meatballs’ generous size and the way they sit among greens like a lion’s head framed by a mane. Huaiyang cooking comes from the area around the Huai and Yangtze rivers in eastern China and is known for careful preparation and balanced flavours.

Here, lotus root gives the pork mixture a distinctive crisp bite, while gentle simmering and a soy-based braise keep the meatballs moist and flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 2g protein, 13g carbs, 8g fat.

The pork supplies most of the protein and fat, while the lotus root and rock sugar contribute carbohydrates; the soy and oyster sauces account for much of the salt. Serve the meatballs with a moderate portion of rice and plenty of bok choy for a balanced plate.

Build a tender pork mixture

Pork: The method calls for pork with a 70:30 meat-to-fat ratio. That fat helps keep large meatballs succulent through both cooking stages.

Lotus root: Chopped pieces add crunch and contrast to the soft, cohesive meat. Keep the pieces small enough to distribute evenly.

Mix in one direction

Mixing the pork steadily in one direction helps it become sticky and hold together. Add the cornflour only after the meat mixture has started to turn paste-like, then keep mixing until no loose liquid remains.

Simmer gently to set the shape

The first simmer firms the outside before the longer braise. Lower the meatballs carefully into the water and leave enough room for them to move without knocking into one another.

Keep the water at a gentle simmer rather than a rolling boil. Vigorous bubbling can break up the meatballs before they have set.

Let the sauce reduce

The braising liquid brings together light and dark soy, oyster sauce, ginger, star anise and rock sugar. The light soy contributes savouriness, while the dark soy deepens the colour and the sugar rounds out the salty notes.

Turn the meatballs gently during their 20-minute braise so the sauce coats them evenly. The finished liquid should be noticeably reduced before you thicken it.

Keep the greens bright

Blanch the bok choy until just tender, then lift it out while it is still vivid green. A little oil in the blanching water helps give the leaves a sheen.

Arrange the greens around the meatballs to add a fresh, lightly bitter counterpoint to the rich pork and glossy sauce.

Serve with something to soak up the sauce

Serve the meatballs hot with steamed rice, which pairs well with the savoury-sweet braising liquid. The bok choy is already part of the dish, so add another simple vegetable only if you want a more generous spread.

Recipe notes & tips

• Chop the lotus root finely so it is easy to incorporate and the meatballs hold together.
• Mix the pork mixture in one direction until it turns noticeably sticky.
• Use wet hands when shaping the meatballs to reduce sticking.
• Lower the meatballs into the water gently and avoid crowding the pot.
• Keep the braising liquid at a gentle simmer and turn the meatballs carefully.
• Add the cornflour slurry gradually if you want more control over the sauce thickness.

Variations

• Add shiitake: Fold finely chopped soaked shiitake mushrooms into the pork mixture.
• Use water chestnuts: Swap in chopped water chestnuts for a crisp, mild alternative to lotus root.
• Bring the heat: Add a little sliced chilli to the braising aromatics.
• Add greens: Serve with extra blanched greens alongside the bok choy.
• Make smaller meatballs: Shape them more compactly and check that they are cooked through before braising.

Common mistakes to avoid

• Boiling too hard: A rolling boil can break the meatballs; lower the heat as soon as the water boils.
• Crowding the pot: The meatballs may bump together and lose their shape; simmer them in batches.
• Under-mixing the pork: Loose mixture can fall apart; keep mixing until it is sticky and cohesive.
• Reducing the sauce too far: It can become overly concentrated; keep an eye on the pan as it simmers.
• Adding slurry lumps: Mix the cornflour with cold water until smooth before stirring it into the sauce.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan with a splash of water until piping hot; store the bok choy separately if you want to avoid overcooking it.

Frequently asked questions