Lion's Head Meatballs
Lion's Head Meatballs
Ingredients
For the Meatballs
- 1 1/2 pounds ground pork, preferably 80/20 fat ratio
- 2 egg whites, defrosted if frozen, at room temperature
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon dark soy sauce, for color
- 1/2 teaspoon white pepper powder
- 1/4 cup cornstarch, for dusting
- 2 tablespoons vegetable oil, or other neutral oil, for browning
For the Braising Liquid and Aromatics
- 3 cloves garlic, chopped
- 1 inch fresh ginger, sliced
- 2 scallions, chopped, white and light green parts separated from green parts for garnish
- 1 1/2 pounds baby bok choy, trimmed and halved lengthwise
- 1/4 teaspoon salt, for bok choy
- 4 cups chicken broth, or vegetable broth
For Serving
- 4 cups cooked rice
- 2 green parts of scallions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the ground pork, egg whites, and 1/4 cup water. Mix vigorously with chopsticks or a sturdy spoon for 5-7 minutes until the mixture becomes pasty, fluffy, and cohesive. This process helps to tenderize the meat.
⏱️ 7 min
- 2
Add the soy sauce, granulated sugar, 1/2 teaspoon salt, dark soy sauce, and white pepper powder to the meat mixture. Mix again for another 2-3 minutes until all seasonings are well incorporated.
⏱️ 3 min
- 3
Form the meat mixture into large meatballs, about 1/2 cup each. To tenderize the meatballs further, gently 'throw' or pound each meatball between your hands about 5-6 times. This helps to remove air pockets and create a denser, more tender texture. You should get about 8-10 meatballs.
⏱️ 10 min
- 4
Place the cornstarch in a shallow dish. Lightly dust each formed meatball with cornstarch, ensuring an even coating.
⏱️ 2 min
- 5
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once hot, carefully add the cornstarch-dusted meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides until golden, about 2-3 minutes per side. Remove the browned meatballs and set them aside.
⏱️ 8 min
- 6
In the same pot, add the chopped garlic, sliced ginger, and the white and light green parts of the chopped scallions. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 7
Add the trimmed baby bok choy to the pot. Sprinkle with 1/4 teaspoon of salt and sauté for 3-5 minutes, stirring occasionally, until the bok choy begins to wilt.
⏱️ 5 min
- 8
Pour the chicken broth into the pot with the bok choy and aromatics. Bring the broth to a boil.
⏱️ 3 min
- 9
Carefully place the browned meatballs on top of the wilted bok choy in the pot. Reduce the heat to low, cover the pot, and braise for 18 minutes, or until the meatballs are cooked through and tender.
⏱️ 18 min
- 10
Serve the Lion's Head Meatballs and bok choy hot, ladled over cooked rice. Garnish with the remaining sliced green parts of the scallions.
Kitchen Tools
Nutrition Facts (per serving)
Lion's Head Meatballs
For the Meatballs
- 1 1/2 pounds ground pork, preferably 80/20 fat ratio
- 2 egg whites, defrosted if frozen, at room temperature
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon dark soy sauce, for color
- 1/2 teaspoon white pepper powder
- 1/4 cup cornstarch, for dusting
- 2 tablespoons vegetable oil, or other neutral oil, for browning
For the Braising Liquid and Aromatics
- 3 cloves garlic, chopped
- 1 inch fresh ginger, sliced
- 2 scallions, chopped, white and light green parts separated from green parts for garnish
- 1 1/2 pounds baby bok choy, trimmed and halved lengthwise
- 1/4 teaspoon salt, for bok choy
- 4 cups chicken broth, or vegetable broth
For Serving
- 4 cups cooked rice
- 2 green parts of scallions, sliced, for garnish
Instructions
- 1
In a large bowl, combine the ground pork, egg whites, and 1/4 cup water. Mix vigorously with chopsticks or a sturdy spoon for 5-7 minutes until the mixture becomes pasty, fluffy, and cohesive. This process helps to tenderize the meat.
⏱️ 7 min - 2
Add the soy sauce, granulated sugar, 1/2 teaspoon salt, dark soy sauce, and white pepper powder to the meat mixture. Mix again for another 2-3 minutes until all seasonings are well incorporated.
⏱️ 3 min - 3
Form the meat mixture into large meatballs, about 1/2 cup each. To tenderize the meatballs further, gently 'throw' or pound each meatball between your hands about 5-6 times. This helps to remove air pockets and create a denser, more tender texture. You should get about 8-10 meatballs.
⏱️ 10 min - 4
Place the cornstarch in a shallow dish. Lightly dust each formed meatball with cornstarch, ensuring an even coating.
⏱️ 2 min - 5
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once hot, carefully add the cornstarch-dusted meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides until golden, about 2-3 minutes per side. Remove the browned meatballs and set them aside.
⏱️ 8 min - 6
In the same pot, add the chopped garlic, sliced ginger, and the white and light green parts of the chopped scallions. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 7
Add the trimmed baby bok choy to the pot. Sprinkle with 1/4 teaspoon of salt and sauté for 3-5 minutes, stirring occasionally, until the bok choy begins to wilt.
⏱️ 5 min - 8
Pour the chicken broth into the pot with the bok choy and aromatics. Bring the broth to a boil.
⏱️ 3 min - 9
Carefully place the browned meatballs on top of the wilted bok choy in the pot. Reduce the heat to low, cover the pot, and braise for 18 minutes, or until the meatballs are cooked through and tender.
⏱️ 18 min - 10
Serve the Lion's Head Meatballs and bok choy hot, ladled over cooked rice. Garnish with the remaining sliced green parts of the scallions.