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Lions Head Meatballs Recipe Easy Homemade Comfort Food in Rich Brown Sauce

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Juicy, tender lion’s head meatballs simmered in a glossy, savory brown sauce, perfect for cozy dinners and special occasions. This recipe combines simple ingredients with a steaming method to keep meatballs moist and flavorful.

Ingredients

Scale
  • 1 lb (450 g) ground pork (preferably 80% lean)
  • ½ cup (75 g) finely chopped water chestnuts
  • 2 stalks green onions, thinly sliced
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 large egg, room temperature
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine (or dry sherry)
  • ½ tsp white pepper
  • 1 tsp salt
  • 2 tbsp cornstarch
  • 2 cups (480 ml) chicken broth
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp brown sugar
  • 3 thin slices ginger
  • 2 garlic cloves, smashed
  • 1 tbsp cornstarch + 2 tbsp water (for slurry)
  • Optional garnishes: chopped cilantro or green onions
  • Optional sides: steamed bok choy or napa cabbage

Instructions

  1. In a large bowl, combine ground pork, chopped water chestnuts, sliced green onions, grated ginger, minced garlic, beaten egg, soy sauce, Shaoxing wine, white pepper, salt, and cornstarch. Mix gently until just combined.
  2. Wet your hands slightly and form the mixture into large meatballs about 2 inches (5 cm) in diameter, yielding 8–10 meatballs. Place on a parchment-lined tray.
  3. Steam the meatballs over boiling water in a steamer basket for 12–15 minutes until cooked through and springy to touch. Alternatively, pan-fry on medium heat for 4–5 minutes per side until browned and cooked through.
  4. In a large skillet or wok, combine chicken broth, soy sauce, oyster sauce, Shaoxing wine, brown sugar, ginger slices, and smashed garlic cloves. Bring to a gentle simmer over medium heat.
  5. Carefully transfer steamed meatballs into the simmering sauce. Cover and cook on low heat for 10–15 minutes, spooning sauce over meatballs occasionally.
  6. Make a slurry by stirring cornstarch into cold water. Slowly add to the simmering sauce, stirring gently until the sauce thickens to a glossy consistency that coats the meatballs.
  7. Remove ginger and garlic slices. Garnish with chopped green onions or cilantro. Serve hot with steamed rice and your favorite greens.

Notes

Do not overmix the meatball mixture to avoid tough meatballs. Steaming keeps meatballs tender and juicy; pan-frying adds a crispy exterior. Simmer meatballs on low heat to allow flavors to meld and sauce to thicken properly. Adjust sauce saltiness with water or sugar if needed. Rest meatballs in sauce off heat before serving for best flavor.

Nutrition

Keywords: lion's head meatballs, Chinese meatballs, comfort food, brown sauce, steamed meatballs, easy dinner, family recipe

Find it online: https://twinkletaste.com/lions-head-meatballs-recipe-easy-homemade-comfort-food-in-rich-brown-sauce/