Lion’s Head Meatballs

By Sue Li

Updated Oct. 13, 2025

Lion’s Head Meatballs
Linda Xiao for The New York Times. Food Stylist: Sue Li.
Total Time
1½ hours
Prep Time
15 minutes
Cook Time
1¼ hours
Rating
5(389)
Comments
Read comments

Lion's head is a traditional Chinese stew, a comforting staple in many Chinese households. The dish features tender meatballs, made even more delicate by the inclusion of silken tofu. The meat mixture is vigorously worked to ensure the meatballs hold their shape and achieve a slightly springy texture. These meatballs are seared then stewed while nestled in napa cabbage leaves. As the cabbage softens, its juices infuse the broth, creating a delicate and delicious flavor profile. Steamed rice is the perfect accompaniment to this stew.

Featured in: 3 Smart Recipes That Will Change the Way You Make Meatballs

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings (8 meatballs)
  • 1pound ground pork
  • 8ounces silken tofu
  • 1large egg
  • 2scallions, finely chopped (about ¼ cup)
  • 1(1-inch) piece fresh ginger, peeled and finely chopped
  • 1teaspoon sesame oil
  • ¼teaspoon ground white pepper
  • Kosher salt (such as Diamond Crystal)
  • 3tablespoons vegetable oil
  • 1tablespoon cornstarch
  • 2tablespoons soy sauce, divided
  • 1small head napa cabbage, trimmed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

501 calories; 40 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 29 grams protein; 865 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Form the meatballs: In a large bowl, mix the pork, tofu, egg, scallions, ginger, sesame oil, white pepper and 2 teaspoons salt. With a wooden spoon or rubber spatula, vigorously stir the mixture until combined and the tofu and meat are not distinguishable.

  2. Step 2

    Divide the mixture into 8 portions, about ⅓ cup each. Using a standard soup spoon, scoop one ball and scrape it against the palm of your hand to shape it into a ball. Repeat with the remaining mixture to form 8 meatballs.

  3. Step 3

    In a medium Dutch oven or heavy pot, heat the vegetable oil over medium. In a medium bowl, whisk together the cornstarch with 1 tablespoon soy sauce and 1 tablespoon water. Working with one meatball at a time, coat it in the soy sauce mixture and immediately transfer the coated meatball into the pot; repeat with 3 more meatballs.

  4. Step 4

    Sear the meatballs, flipping once, until two sides are golden brown, 3 to 4 minutes. With a spatula, gently transfer the seared meatballs onto a plate and repeat to coat and sear the remaining 4 meatballs. (The meatballs will flatten slightly and will be imperfect.)

  5. Step 5

    Separate the cabbage leaves, set aside 4 large outer leaves for the top of the meatballs, and layer the remaining leaves in the bottom of the pot. Transfer the meatballs on top of the cabbage leaves and try to spread them out in a single layer. Cover the meatballs with the reserved cabbage leaves and add 1 cup water and the remaining 1 tablespoon soy sauce. Set the pot over medium heat and bring the mixture to a simmer. Once the liquid comes to a simmer, lower the heat to medium-low, cover, and simmer the meatballs and cabbage until the cabbage leaves are very tender and meatballs are cooked through, 30 to 35 minutes.

  6. Step 6

    Serve the meatballs with the cabbage and broth.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
389 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Arlene

@Swimmer cook I recommend substituting a different recipe

~Chrissie O.

My friend, Arnie, 1st -generation American (Hong Kong) taught me Lion's Mane. SURELY there are regional variations like every Italian Nonna's! Theirs features sliced onion/grated carrot/slivered napa cabbage/bok choy; veggies create the "mane" effect. Slivered water chestnuts (sometimes raw rice) in the meat mix, itself; these poke out and create a "mane" effect. Toasted sesame oil, soy, 4-6c chicken broth to cook. SO TENDER, seared/then simmered! DELISH!! Ginger is perfect! Smells AMAZING!!!

Anne of Portland

Made exactly as written, and it came together easily. The broth was a perfect amount. So delicious as I got to the bottom of the bowl: rice, broth, cabbage, meat flavorings. Delicious and comforting!

CJ

I only had firm tofu in the fridge so that's what I used, and the meatball still came out delicious and fluffy. The mixing part (step 2) definitely took longer in order to fully crush and blend the tofu with ground pork, and I added two tablespoons of water plus a teaspoon of soy sauce to the mixture to make it easier to mix and less stiff.

KHSB

Delicious - doubled scallions, sesame oil; made the slurry with soy and shaoxing wine instead of water; added a cup extra broth instead of water to cook. Doubled the recipe for guests and used half ground chicken with no loss of flavor.

TomH

Very good indeed. I too have tried many recipes, but that's what stuffed cabbage is all about worldwide! You'll never find a single recipe of Greek stuffed cabbage (my favorite) that's definitive. Likewise with Lion's Head. I prepared as written - but the next time I will season the mix a bit more with both salt and white pepper, and would sprinkle a bit of salt over both layers of cabbage before the final cook. If you like ginger and scallions, as I do, then double the amounts.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.