Low Carb/Keto, Meat & PoultrySharon LaFleurMay 13, 2025pork, broth, cabbage, soup

Lion's Head Meatballs

Low Carb/Keto, Meat & PoultrySharon LaFleurMay 13, 2025pork, broth, cabbage, soup

I first made this dish many years ago because the name intrigued me. It was very good. I’m not sure why I let so much time pass before making it again, but knowing how much a dear little person loves her some meatballs, I’ve been more on the lookout for meatball recipes.

Meatballs tend to fall in the tomato sphere, so I’m especially interested in other flavor profiles. After making a few different recipes by bloggers and America’s Test Kitchen, I’ve come up with my own variation. Adding some heat elevated the taste and dark soy sauce improved on the pale color. But these are optional ideas and you should rely on your own palate for the best combination.

The last time I make Lion’s Head Meatballs I was fortunate to have Harris’s carefully cultivated Savoy cabbage. It’s difficult to grow and hard to find around here, but it is, to me, far superior to regular green cabbage. Napa cabbage is the go-to for this dish, but bok choy would be great, too. I’d cut down on the simmering time for bok choy so the crisp juiciness isn’t lost.

I hope you’ll give the recipe a try and let me know what you think!

Lion's Head Meatballs

Yield: 4

Author: Louisiana Supper Club

Love meatballs? Love Asian flavors? This recipe for Lion's Head Meatballs is for you! Don't be put off by the list of ingredients, many are used in both the meatballs and the broth and most are common pantry ingredients if you cook Asian-style dishes.

Ingredients

FOR MEATBALLS
⅜ tsp baking soda
¼ tsp salt
1 pound ground pork (or ground turkey)
1 slice ginger (minced)
1 scallion (minced)
1 large egg
1 Tbl Shaoxing wine or dry sherry
2 teaspoons sugar or honey
1 Tbl light soy sauce (use dark soy sauce if you want a deeper color for the meatballs
1 tsp roasted sesame oil
1/2 tsp white pepper
1 tsp chili crisp or sriracha (or to taste, optional)
FOR THE BROTH
2 slices ginger
2 scallions (cut into 2-inch lengths, white and green parts separated)
2 tsp sugar or honey
1 Tbl Shaoxing wine or dry sherry
1 1/2 Tbl light soy sauce
1/4 tsp dark soy sauce (optional, if not increase light soy sauce by ¼ tsp)
2 cups chicken broth
1/4 tsp sesame oil
chili crisp or sriracha to taste
½ small head of napa cabbage, cut into 2-inch pieces

Instructions

For the best texture, use a stand mixer. However, you can also use a wooden spoon and good ol' elbow grease.
Whisk baking soda, salt, and 1 Tbl water together in bowl of stand mixer. Add pork to baking soda mixture and toss to combine. Add remaining meatball ingredients. Fit stand mixer with paddle and beat on medium speed until mixture is well combined and has stiffened and started to pull away from sides of bowl and pork has slightly lightened in color, 45 to 60 seconds.
Using your wet hands, form about ½ cup (4½ ounces) pork mixture into 3-inch round meatballs; repeat with remaining mixture to form 4 meatballs. The meatballs can be made in a smaller size if preferred, adjust cooking times so they won't overcook.
Take a tsp of the pork mixture and either poach it in some water or gently sauté it in oil until cooked through (a minute or two). Taste for seasoning and add more of any ingredient to your taste.
In a pot large enough for the meatballs to be in a single layer, add the broth ingredients (but not the cabbage). Broth may not cover the meatballs. Bring to a boil, lower heat to medium and carefully add the meatballs to the broth. Cover and cook over a light simmer (broth should bubble gently) for about 15 minutes. Use an instant read thermometer to check if the meatballs are about 140 degrees F. If so, add the cabbage in a layer over the meatballs and continue to cook. Check after 10 minutes and for every 5 minutes after until cabbage is cooked to your liking.
Ladle into bowls and serve, passing more chili crisp or sriracha if you wish.