Hey foodies, let’s talk about Braised Lion’s Head Meatballs, or Huī Shì Shīzi Tóu, a total comfort dish from Anhui, China! These aren’t your average meatballs—they’re big, juicy pork meatballs packed with flavor, braised until super tender in a savory broth. Hailing from Anhui’s Huizhou cuisine, they get their fun name because their large size and fluffy texture resemble a lion’s head. Often served with greens, this dish is a cozy, hearty classic perfect for family dinners. Ready to make this Anhui gem? Let’s get cooking!
Ingredients
Serves 4
For the Meatballs
- 1 lb ground pork (80% lean, 20% fat for juiciness)
- 1/2 cup water chestnuts, finely chopped (for crunch)
- 1 large egg
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (for color)
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 1-inch piece of ginger, minced
- 2 scallions, finely chopped (white parts only, save greens for garnish)
- 1/2 tsp salt
For Braising
- 2 tbsp vegetable oil
- 1-inch piece of ginger, sliced
- 2 cloves garlic, smashed
- 1 star anise
- 1 cinnamon stick
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 3 cups chicken stock or water
- 1 small head of napa cabbage, leaves separated
- 4 dried shiitake mushrooms, soaked and sliced (optional)
- 1 small handful of goji berries (optional, for a sweet pop)
- Salt, to taste
Equipment
- Large mixing bowl
- Wok or deep skillet with lid
- Strainer (for soaking mushrooms)
- Tongs
- Paper towels
Step-by-Step Recipe
Step 1: Prep the Shiitake Mushrooms (Optional)
If you’re using dried shiitake mushrooms, soak them in warm water for 20–30 minutes until soft. Squeeze out the excess water, remove the tough stems, and slice them thinly. Save about 1/2 cup of the soaking liquid (strained) to add extra umami to the braising broth later. If you’re skipping the mushrooms, no worries—just move on!
Step 2: Make the Meatball Mixture
In a large mixing bowl, combine the ground pork, chopped water chestnuts, egg, Shaoxing wine, light soy sauce, dark soy sauce, sugar, white pepper, sesame oil, cornstarch, minced ginger, chopped scallion whites, and salt. Mix everything together with your hands or a spoon until it’s well combined and sticky—this should take about 2–3 minutes. The stickiness helps the meatballs hold their shape and stay tender. To make them extra fluffy, stir the mixture in one direction for another minute; this technique helps the proteins bind and creates that signature light texture.
Step 3: Shape the Meatballs
Divide the mixture into 4 equal portions—each one will be a “lion’s head,” so they’re pretty big! Roll each portion into a large, smooth ball, about the size of a tennis ball. Wet your hands with a bit of water if the mixture is too sticky. Once shaped, gently pat the meatballs to firm them up, but don’t pack them too tightly—you want them to stay light and fluffy after cooking.
Step 4: Brown the Meatballs
Heat 2 tablespoons of vegetable oil in a wok or deep skillet over medium heat. Carefully add the meatballs to the hot oil, giving them space so they don’t touch. Fry for about 2–3 minutes per side, turning gently with tongs, until they’re golden brown all over. This step adds flavor and helps the meatballs hold their shape during braising. Once browned, remove them to a plate lined with paper towels to drain excess oil.
Step 5: Start the Braise
In the same wok, leave about 1 tablespoon of oil (pour out any excess). Add the sliced ginger, smashed garlic, star anise, and cinnamon stick. Stir-fry for 1 minute until fragrant, letting the spices bloom. Splash in the Shaoxing wine to deglaze, scraping up any browned bits from the bottom of the wok for extra flavor.
Step 6: Braise the Meatballs
Return the meatballs to the wok, nestling them in a single layer. Add the light soy sauce, dark soy sauce, sugar, and chicken stock (or water), plus the reserved mushroom soaking liquid if using. The liquid should come about halfway up the meatballs—if not, add a bit more stock. Toss in the sliced shiitake mushrooms and goji berries (if using) for extra depth and a touch of sweetness.
Bring the liquid to a gentle boil, then lower the heat to a simmer. Cover the wok with a lid and braise for 30 minutes, carefully turning the meatballs halfway through to ensure even cooking. The meatballs should soak up the broth and become super tender.
Step 7: Add the Napa Cabbage
After 30 minutes, tuck the napa cabbage leaves around the meatballs, pressing them into the broth. Cover and cook for another 10–15 minutes until the cabbage is tender and wilted, soaking up all that savory goodness. The meatballs should now be juicy and soft, almost falling apart with a nudge.
Step 8: Finish and Serve
Taste the broth and add a pinch of salt if needed—the soy sauces usually make it salty enough, so go light. Remove the star anise and cinnamon stick to avoid overpowering the dish. Transfer the meatballs, cabbage, and broth to a large serving bowl. Garnish with the reserved scallion greens for a fresh, vibrant touch. Serve hot with steamed rice to soak up the delicious broth—trust me, you’ll want every drop!
Tips for Success
- Pork Fat Ratio: Don’t skimp on the fat! The 80/20 lean-to-fat ratio keeps the meatballs juicy and tender. Too lean, and they’ll be dry.
- Water Chestnuts: These add a nice crunch, but if you can’t find them, substitute with finely chopped bamboo shoots or skip for a softer texture.
- Braising Time: Don’t rush the braising—45 minutes total ensures the meatballs are melt-in-your-mouth tender. If they’re still firm, simmer a bit longer.
- Make-Ahead: These meatballs taste even better the next day as the flavors meld. Reheat gently with a splash of water to keep them moist.
Cultural Context
Braised Lion’s Head Meatballs are a proud part of Huizhou cuisine, one of China’s eight great culinary traditions, from Anhui Province. The dish dates back to the Tang Dynasty, with legend saying it was created for a banquet to resemble a lion’s mane, symbolizing strength and prosperity. In Anhui, it’s a festive dish often served at gatherings, showcasing the region’s love for slow-cooking and hearty, comforting flavors. The napa cabbage adds a fresh balance, making it a complete, satisfying meal.
Final Thoughts
Braised Lion’s Head Meatballs are the ultimate comfort food, Anhui-style! These giant, flavorful meatballs, braised until they’re fall-apart tender, are a total crowd-pleaser. The rich broth, fragrant spices, and soft cabbage make every bite a cozy delight. It’s a bit of a labor of love, but so worth it for the smiles around the table. Whether you’re celebrating a special occasion or just craving something hearty, this Huizhou classic will hit all the right spots. Grab some rice, dig in, and enjoy the taste of Anhui tradition!
