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lions head meatballs

Lion's Head Meatballs

5 from 1 vote
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Protein: Pork
Cut: Ground Pork
Course: Soups/Stews
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Author: Dennis Keohane


For the Meatballs:

  • 1 pound ButcherBox ground pork
  • ½ pound medium-firm tofu
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon salt
  • 2 tablespoons cooking wine
  • 1 teaspoon sugar
  • 1 teaspoon ground white pepper
  • 1 egg
  • 2 tablespoons potato starch
  • 1 tablespoon sesame oil
  • 1 scallion chopped
  • 5 grams minced ginger
  • 50 grams water

For the Stew:

  • 2 scallions cut into 5cm pieces
  • 10 grams ginger cut
  • ½ a napa cabbage separate the white and green sections2
  • 2 tablespoons cooking wine
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • ½ cup water or soup stock
  • ½ tablespoon sugar
  • ½ teaspoon ground white pepper


Lion's Head Meatballs

  • Preheat oven to 390°F.
  • Mash the tofu.
  • Put all the ingredients for the meatballs into a stand mixer and start mixing.
  • Stop when the ingredients combine well together and become slightly sticky.
  • Take the meat and threw it on the counter top to make the meat stick well together.
  • Make into meatballs and place onto a cooking sheet. (Will result in about 6-10 meatballs, depending on the size.)
  • Bake at 390°F for 20 minutes or until outside of meatballs are golden brown.

Lion's Head Meatball Stew

  • Heat oil on medium heat in a cast iron pot or Dutch oven. Stir fry the scallion and ginger.
  • Add in the cooking wine, oyster sauce, and soy sauce.
  • Add in the white sections of the napa cabbage and stir fry for one minute.
  • Pour in the water, and then add in the sugar and white pepper powder. Bring to a boil and then turn off the heat.
  • Add the meatballs to the stew.
  • Add the green sections of the napa cabbage, covering the meatballs.
  • Bring back to a boil. Once boiling, bring to a simmer and cook for 30 minutes.
  • Add salt to taste and serve.
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