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Lion's Head Meatballs

Active time: 35 minutes | Serves 4 (makes about 12 meatballs)

These Chinese meatballs get their name from their large size. They are soft, tender, and juicy, simmered in sweet and savory broth with savoy or Napa cabbage. They are my ultimate comfort food. These meatballs will keep your tummy happy.

Meatballs

  • 1½ pounds ground pork (80% lean, 20% fat)
  • 4 scallions, thinly sliced and finely chopped (about ⅛-inch pieces)
  • 1 tablespoon grated fresh ginger
  • 1½ tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • ½ teaspoon coarse sea salt, or less if using full-sodium soy sauce
  • 1 large shallot, finely chopped (about ⅛-inch pieces or smaller)
  • 1 large egg
  • 2 teaspoons arrowroot starch, plus more for dusting
  • 1½ tablespoons avocado oil

Braising Mix

  • 2 tablespoons avocado oil
  • 3 thin slices fresh ginger
  • 1 to 2 scallions, cut into 2-inch sections
  • Coarse sea salt
  • ¼ Napa or savoy cabbage, cut into 1- to 1½-inch-wide slices
  • 1 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 to 3 baby bok choy, halved lengthwise (optional)

Method

  1. PREPARE THE MEATBALLS: Place the pork and the remaining meatball ingredients, except the avocado oil, in a bowl. Gently mix and press the ground meat in a circular motion until the pork acquires a soft, pastelike texture. Form about 12 meatballs, using a heaping ¼-cup measure to portion each one, and lightly dust each meatball with a bit more arrowroot. Gently toss the meatballs from one hand to the other so that the arrowroot coheres well to the meatballs.

  2. Heat the avocado oil in a large skillet over medium-high heat, then lower the heat to medium. Carefully sear the meatballs in batches until the surface is light golden brown but they are not cooked through. Remove from the heat and set aside.

  3. PREPARE THE BRAISING MIX: In a wok, add the avocado oil and sauté the ginger and scallions over medium-high heat with a bit of salt until fragrant, about 10 seconds. Add the meatballs in a single layer. Add cabbage, placing the stems closer to the bottom of the wok and the leaves over the stems and meatballs. Add the chicken stock, soy sauce, and sesame oil and season the cabbage with a little salt. Lower the heat to medium-low and cover with a lid. Cook until the meatballs are completely cooked through and the cabbage is tender, 20 to 25 minutes.

  4. If using baby bok choy, add about 3 minutes before turning off the heat. Serve immediately, drizzling the meatballs with the broth.

Meal-Planning

Proceed through step 2. Let the meatballs cool before storing in the refrigerator or freezer. If you wish, prewash and slice the cabbage, then pat dry and store in a produce saver in the refrigerator. Complete the recipe just before serving.