There’s something truly comforting about a steaming bowl of Lion’s Head Meatballs, also known as Shi Zi Tou. The moment you sink your spoon into this delightful dish, the tender meatballs, infused with the fragrant notes of ginger and scallions, promise a satisfying culinary experience. I vividly recall the first time my grandmother served them on a chilly winter evening; the rich aroma filled her kitchen, wrapping us in warmth and nostalgia.

With just a handful of simple yet flavorful ingredients, these meatballs transform into a star attraction at any dinner table. Whether you’re navigating a busy weeknight or impressing guests at a cozy gathering, this versatile and crowd-pleasing dish is your secret weapon against the monotony of fast food. The best part? This recipe marries ease and flavor effortlessly. So roll up your sleeves, and let’s bring a taste of Chinese home-cooking into your kitchen today!

Why are Lion’s Head Meatballs so special?

Comforting, this dish evokes cherished memories, making it a warm and inviting staple for family gatherings.
Aromatic flavors, combining scallions and ginger, create a mouthwatering experience that appeals to all diners.
Easy to prepare, the straightforward steps ensure everyone, from beginner cooks to seasoned chefs, can master this delightful recipe.
Versatile, enjoy them in a rich broth or alongside rice, adapting the dish to suit any occasion.
Crowd-pleaser, these meatballs are sure to impress guests and satisfy cravings, steering you away from fast food and into the world of homemade goodness.

Lion’s Head Meatballs Ingredients

To embark on this delightful cooking adventure, gather these essential ingredients that truly elevate your Lion’s Head Meatballs.

For the Meatballs

Scallions – adds a fresh, aromatic flavor to the meat mixture.
Ginger – provides a warm, zesty note that complements the richness of the meat.
Minced Pork – choose 20% fat or higher for juicy, flavorful meatballs.
Minced Chicken – lightens the texture while remaining flavorful.
Shaoxing Rice Wine – enhances depth with its earthy undertones; a staple in Chinese cooking.
Light Soy Sauce – brings saltiness and umami, balancing the flavors perfectly.
Salt – essential for seasoning and elevating the overall taste.
Sugar – rounds out the savory flavors, creating a hint of sweetness.
Sesame Oil – adds a rich nuttiness that is signature to Asian cuisine.
Large Egg – binds the mixture together and helps maintain moisture.
Cornstarch – aids in achieving a tender texture and prevents the meatballs from becoming dense.
Water Chestnut – brings a delightful crunch and fresh flavor to the mix.

For the Soup Base

Napa Cabbage Leaves – creates a hearty bed for the meatballs and adds nutritional value.
Dried Shiitake Mushrooms – after soaking, they release a robust, umami-rich flavor into the broth.
Dried Shrimp (optional) – provides an extra layer of flavor, enhancing the dish’s authenticity.
Salt – to taste, ensuring the soup is perfectly seasoned.
Ground White Pepper – adds subtle spice and enhances the overall warmth of the dish.

With these ingredients at your fingertips, you’re on your way to creating a truly memorable and heartwarming dish that will be cherished by family and friends alike!

How to Make Lion’s Head Meatballs

Prepare the Aromatics. Cut the scallions into sections and slice the ginger. Soak them in 6 tablespoons of warm water to extract their flavors, then let the mixture cool.
Mix the Meat. In a bowl, combine minced pork, minced chicken, Shaoxing rice wine, light soy sauce, salt, sugar, sesame oil, egg, and cornstarch. Stir while slowly adding the scallion ginger water until fully incorporated.
Add Crunch. Gently fold in the minced water chestnut, ensuring it’s evenly distributed throughout the mixture for delightful texture.
Heat the Oil. In a deep pot, pour in your cooking oil and heat it up to 180°C/360°F for frying. Form the meat mixture into 6 equal balls, rolling them gently until smooth.
Fry the Meatballs. Carefully slide the meatballs into the hot oil. Fry until they achieve a golden brown color all around, turning occasionally. Work in batches of 2 to avoid overcrowding the pot.
Prepare the Soup Base. In another pot, lay half of the Napa cabbage leaves on the bottom, creating a cozy bed for the fried meatballs.
Add Mushrooms & Water. Place the cooked meatballs atop the cabbage, followed by the sliced shiitake mushrooms. Pour in the water from soaking the mushrooms to enrich the broth.
Season the Soup. Add the scallions and ginger used earlier, along with dried shrimp if you choose to use it. Season the soup with salt and white pepper to taste.
Simmer Away. Bring the mixture to a rolling boil, then lower the heat and cover. Let it simmer for 15 minutes to meld the flavors, and add the remaining leafy parts of cabbage for an additional 5 minutes.
Garnish & Serve. Once ready, sprinkle finely chopped scallions on top, and serve your Lion’s Head Meatballs warm, ideally paired with plain rice.

Optional: Drizzle with a little extra sesame oil before serving for added flavor.
Exact quantities are listed in the recipe card below.

Expert Tips for Lion’s Head Meatballs

Choose Quality Meat: Select minced pork with at least 20% fat for tender and juicy Lion’s Head Meatballs; this keeps them moist during cooking.
Avoid Overmixing: When combining the meat and ingredients, mix just until combined. Overmixing can lead to dense and tough meatballs.
Control Oil Temperature: Use a thermometer to ensure oil is at 180°C/360°F before frying. Frying at the wrong temperature can result in greasy or undercooked meatballs.
Batch Frying: Fry meatballs in small batches of 2 to avoid overcrowding, ensuring they cook evenly and maintain their shape.
Enhance the Broth: For a richer flavor, consider sautéing the leftover aromatics in the pot before adding water and meatballs, boosting the overall taste of the Lion’s Head Meatballs.

How to Store and Freeze Lion’s Head Meatballs

Fridge: Store leftover Lion’s Head Meatballs in an airtight container in the fridge for up to 3 days to maintain freshness and flavor.

Freezer: Freeze individually portioned meatballs on a baking sheet before transferring them to a freezer-safe bag. They will keep for up to 3 months.

Reheating: To reheat, thaw the meatballs in the fridge overnight and gently warm them in a saucepan with a bit of broth, ensuring they’re heated through.

Soupy Storage: If you have leftover broth, store it separately from the meatballs in the fridge for up to 3 days or freeze for up to 3 months to preserve taste.

Lion’s Head Meatballs Customizations

Feel free to get creative with this recipe and make it your own with these exciting options!

Meat Alternatives: Swap minced pork and chicken for ground turkey or beef for a different flavor profile. Both options deliver delicious results.
Gluten-Free: Use tamari instead of soy sauce to keep this dish gluten-free while enjoying all the savory flavors.
Extra Crunch: Add chopped water chestnuts, diced bell peppers, or even grated carrots for extra texture in the meat mixture.
Heat Up: Incorporate chili flakes or a splash of sriracha into the meat mixture for a spicy kick. Just a little can make your taste buds dance!
Soup Variations: Experiment with different broths, such as chicken or vegetable, for a unique twist on the base. Each one adds its own layers of flavor.
Herb Boost: Toss in some fresh cilantro or mint into the meat mixture for a refreshing and fragrant touch. Your guests will appreciate the added brightness!
Vegetarian Version: Substitute the meat with textured vegetable protein or a bean mixture to create a plant-based delight. Pair with a rich mushroom broth for depth.

Tailoring your Lion’s Head Meatballs has never been easier—get inspired and enjoy every delightful bite!

What to Serve with Lion’s Head Meatballs?

Creating the perfect meal is all about balancing flavors and textures, and these delightful meatballs are just the beginning of your culinary journey.

Steamed White Rice: The fluffy, neutral base soaks up the flavorful broth, making each bite of meatball even more satisfying.
The simplicity of white rice complements the rich flavors of the Lion’s Head Meatballs, creating a harmonious dish that feels wholesome and comforting.
Stir-Fried Bok Choy: Crisp and slightly bitter, this veggie brings a crunchy contrast while adding vibrant color to your plate.
The slight bitterness helps to balance the savory richness of the meatballs, providing a refreshing element to the meal.
Sesame-Cucumber Salad: Light and zesty, this dish serves as a refreshing palate cleanser that brightens each meal.
The crunchy cucumbers tossed in sesame oil provide a delightful crunch and add a cool contrast to the warm meatballs.
Braised Carrots: Sweet and tender, these bring a touch of sweetness to the table and offer vibrant color.
Their natural sugars enhance the savory profile of the Lion’s Head Meatballs, creating a balanced, satisfying plate.
Hot and Sour Soup: Its bold flavors and contrasting textures complement the meatballs beautifully, adding a layer of depth to your meal.
The warmth and spice of the soup can invigorate your taste buds, making the entire dining experience memorable.
Chilled Jasmine Tea: Lightweight and fragrant, it’s the perfect drink to enjoy with your meal, helping to cleanse the palate.
The floral notes of jasmine tea not only enhance your dining experience but also refresh your senses between bites of the savory meatballs.

Embrace the warmth and family tradition of your blog and enjoy the delightful fusion of flavors with these perfect pairings!

Make Ahead Options

These Lion’s Head Meatballs are perfect for meal prep enthusiasts! You can prepare the meat mixture up to 24 hours in advance and refrigerate it, allowing the flavors to meld beautifully. Simply follow all the steps until forming the meatballs, then cover the bowl tightly with plastic wrap. You can also fry the meatballs in advance and store them in an airtight container for up to 3 days in the fridge. When you’re ready to enjoy, heat the soup base with the cooked meatballs, allowing it to simmer gently for a few minutes until heated through. This way, you get a comforting, restaurant-quality dish with minimal effort on busy weeknights!

Lion’s Head Meatballs Recipe FAQs

What kind of meat should I use for Lion’s Head Meatballs?
Absolutely! For the best results, choose minced pork that contains at least 20% fat, as this ensures juicy and tender meatballs. Adding minced chicken lightens the mixture while keeping the flavor robust. You can also experiment with ground turkey or beef for a unique twist.

How should I store leftover Lion’s Head Meatballs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep them fresh, place a piece of parchment paper between layers if stacking. If you have leftover broth, store it separately and it will last up to 3 days in the fridge as well.

Can I freeze Lion’s Head Meatballs?
Very much so! To freeze, first individually portion the cooked meatballs on a baking sheet in a single layer and freeze until solid, around 1-2 hours. Then transfer them to a freezer-safe bag. They can be kept for up to 3 months. This method prevents them from sticking together, making it easy to grab just what you need later.

What should I do if my meatballs are falling apart while frying?
If your meatballs break apart, it may be due to insufficient binding. Ensure you mix in the egg and cornstarch well to help hold everything together. Frying in small batches also helps maintain their shape. If the mixture feels too loose, add a bit more cornstarch to thicken it up; it’s always better to start with a texture that’s too firm than too watery.

Can pets eat Lion’s Head Meatballs?
While it’s based on delicious ingredients, it’s best to avoid sharing Lion’s Head Meatballs with pets. Ingredients like salt and soy sauce can be harmful to them. If you’d like to share some meat with your furry friend, make a simple, plain version using just the minced meats and no added seasonings.

Are there any allergy considerations for this recipe?
Be mindful if you or your guests have allergies, particularly to the seafood in dried shrimp, soy in the soy sauce, or gluten in the soy sauce. There are gluten-free soy options available. To modify this recipe, you can also replace the pork and chicken with plant-based proteins for a vegan version while still achieving a delicious flavor!