Dinner Party · Chinese
Lion's Head Meatballs
Oversized, almost custardy pork meatballs braised in a pale broth and served on a bed of wilted napa cabbage.
Why This Works
The signature custardy texture of the Lion's Head meatball relies on a high fat-to-meat ratio and gentle aeration during the mixing process, which creates a delicate protein matrix. Braising these tender spheres atop a thick bed of napa cabbage provides a protective, moisture-rich buffer that prevents the base of the meatballs from scorching or toughening, ensuring a uniform, silken consistency throughout.
The Upgrade
Toss each meatball from palm to palm before browning. It compacts the surface just enough to hold together without making the inside dense.
Chef's Secret
Michelin TechniqueKeep the braise below a simmer the entire time. A boil tightens the fat-heavy mixture and the meatballs turn tough and grainy after all that gentle mixing.
Ingredients
Total time including resting: 90 min
Directions
In a large bowl, vigorously stir the pork with the egg white, wine, cornstarch, salt, white pepper, and 0.5 cups of chicken stock in one direction until the mixture becomes pale and sticky.
3 minFold in the water chestnuts, cover, and chill the meat mixture to firm up the fat content.
15 minWith wet hands, shape the mixture into 8 large, compact meatballs and heat the oil in a wide pot to brown them gently on two sides.
4 minRemove the meatballs, line the pot with napa cabbage leaves, return the meatballs to the pot, and pour in the remaining 3 cups of stock and soy sauce.
5 minCover the pot and braise at a gentle, bare simmer without boiling until the meatballs are cooked through and tender.
45 minWine Pairing
White Burgundy
White Wine
The BottleDomaine Fichet Macon-Villages
A pale, soothing braise wants a wine with texture rather than force. Unoaked Chardonnay's creamy weight matches the meatball's softness while its acidity lifts the pork fat and the mild broth.
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