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Lions Head Meatballs
There’s something undeniably cozy about a bowl of tender, juicy meatballs simmered in a savory broth — and Lion’s Head Meatballs with Bok Choy bring that comfort to a whole new level. 🥢🍲
This beloved Shanghai-style dish is the ultimate symbol of Chinese home cooking: large, flavorful pork meatballs that are soft on the inside, slightly crisp on the outside, and surrounded by fragrant baby bok choy in a rich, umami-filled sauce. Each bite is juicy, comforting, and deeply satisfying — like the Chinese version of the best meatball stew you’ve ever had.
The name “Lion’s Head” comes from the visual of the large, round meatballs (the “lions”) surrounded by the leafy bok choy (“the mane”). Traditionally served during family gatherings and celebrations, this dish represents warmth, unity, and abundance — but it’s so simple and comforting, you’ll want it on a regular weeknight, too.
If you love savory Asian comfort food, succulent meatballs, and one-pot meals that taste like home, this Lion’s Head Meatballs with Bok Choy Delight will absolutely win you over.
Let’s make this beautiful, flavorful dish together — it’s easier than it looks! 🍽️
Why You’ll Love This Recipe
- 🥢 Authentic Chinese comfort food made easy for home cooks.
- 🍖 Juicy, tender meatballs infused with soy, ginger, and garlic.
- 🥬 Nutritious and balanced thanks to fresh baby bok choy.
- 🫕 Deep, rich broth that soaks into every bite.
- 💕 Perfect for family dinners or special occasions.
If you love recipes like Mongolian beef, Teriyaki chicken, or Asian-style soups, this dish offers the same cozy satisfaction — with a little cultural magic.
Ingredients
For the Meatballs:
- 1 lb ground pork (not too lean – about 80/20 for best texture)
- 2 green onions, finely chopped
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 2 tbsp cornstarch (or breadcrumbs, for binding)
- Salt and white pepper, to taste
🍖 Pro Tip: Mixing the pork by hand until sticky helps achieve that signature tender, springy texture.
For the Sauce & Vegetables:
- 1 tbsp vegetable oil
- 1½ cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch + 1 tbsp water (for thickening)
- 6–8 baby bok choy, halved lengthwise
- Green onions or sesame seeds, for garnish
Step-by-Step Instructions
1. Make the pork mixture.
In a large bowl, combine ground pork, green onions, garlic, ginger, egg, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and pepper. Mix until well combined and slightly sticky. This helps the meatballs hold their shape and stay juicy.
💡 Pro Tip: Don’t overmix — just enough for the pork to become cohesive.
2. Form the meatballs.
Shape the mixture into 6 large meatballs (about the size of golf balls). Traditional Lion’s Head meatballs are quite large — but you can make them smaller if you prefer faster cooking.
🍽️ Pro Tip: Lightly oil your hands to keep the mixture from sticking.
3. Sear the meatballs.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the meatballs and sear on all sides until golden brown, about 3–4 minutes per side. They don’t need to be cooked through yet — just nicely browned for flavor.
🔥 Pro Tip: This sear locks in the juices and gives that beautiful caramelized crust.
4. Simmer in the broth.
Pour in chicken broth, soy sauce, oyster sauce, and sugar. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–20 minutes, allowing the meatballs to become incredibly tender and absorb all that savory goodness.
🫕 Pro Tip: Don’t stir too often — these meatballs are delicate while simmering.
5. Add bok choy.
During the last 5 minutes of cooking, tuck the bok choy halves around the meatballs. Let them steam gently in the flavorful broth until tender and vibrant green.
🥬 Pro Tip: Keep the bok choy slightly crisp for the best contrast in texture.
6. Thicken the sauce (optional).
If you prefer a thicker sauce, whisk together 1 teaspoon cornstarch and 1 tablespoon water. Stir it into the broth and simmer another minute until slightly thickened and glossy.
7. Serve and garnish.
Serve the meatballs and bok choy in shallow bowls, spooning the savory sauce on top. Garnish with chopped green onions or sesame seeds for extra flavor and texture.
🍜 Pro Tip: Serve over steamed rice or noodles to soak up every drop of that luscious sauce.
Tips for Success
- Use fatty pork. It makes the meatballs tender and juicy.
- Mix until sticky. That’s how you get the right “bouncy” texture.
- Sear before simmering. Locks in flavor and prevents crumbling.
- Simmer gently. Boiling can break the meatballs apart.
- Balance your sauce. Taste before serving — adjust salt, soy, or sugar as needed.
- Fresh bok choy only. Frozen will get soggy.
Variations & Substitutions
- Chicken or Turkey Version: Swap pork for lean ground poultry.
- Vegetable Boost: Add mushrooms, bamboo shoots, or shredded carrots to the sauce.
- Spicy Version: Stir in chili oil or crushed red pepper flakes for heat.
- Low-Sodium: Use reduced-salt soy sauce and skip the extra pinch of salt.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
🌶️ Pro Tip: Drizzle chili crisp on top for an irresistible spicy finish.
What to Serve With It
- Steamed Jasmine Rice – perfect for soaking up the sauce.
- Garlic Fried Rice – adds texture and richness.
- Egg Drop Soup – for a complete Chinese comfort dinner.
- Simple Cucumber Salad – cool, crisp, and refreshing.
🍚 Perfect for cozy nights, family dinners, or when you want something both elegant and comforting.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze meatballs and sauce (without bok choy) for up to 2 months.
- Reheat: Warm gently on the stove or in the microwave until heated through.
💡 Pro Tip: Add a splash of broth when reheating to maintain that silky sauce texture.
Nutrition Facts (per serving, serves 4)
- Calories: 410
- Protein: 27g
- Carbohydrates: 10g
- Fat: 28g
- Fiber: 2g
- Sugar: 3g
- Sodium: 640mg
High in protein and full of nutrient-rich greens, this dish is hearty yet balanced — the best of both worlds.
Common Mistakes to Avoid
- Overcooking the meatballs – makes them dry instead of tender.
- Skipping the sear – you’ll miss out on deep flavor.
- Boiling the broth – gentle simmering keeps the texture perfect.
- Using lean meat – results in dense, tough meatballs.
- Crowding the pan – sear in batches for even color and cooking.
FAQ Section
Q1: Why is it called “Lion’s Head” meatballs?
The name comes from the dish’s appearance — the large, round meatballs resemble a lion’s head, and the bok choy leaves represent the mane.
Q2: Can I make this in a slow cooker?
Yes! Sear the meatballs first, then transfer them to a slow cooker with the broth and sauces. Cook on low for 4–5 hours, adding bok choy in the last 30 minutes.
Q3: Can I bake the meatballs instead of pan-frying?
Absolutely. Bake at 400°F (200°C) for 20 minutes, then simmer in the sauce as directed.
Q4: How do I keep the meatballs from falling apart?
Make sure to use enough binder (egg + cornstarch) and don’t overhandle the mixture.
Q5: What other greens can I use?
Napa cabbage, spinach, or even kale work well if you can’t find bok choy.
Conclusion
There’s a reason Lion’s Head Meatballs with Bok Choy has stood the test of time — it’s the ultimate Chinese comfort food. Tender, juicy, and bursting with savory-sweet flavors, this dish delivers pure satisfaction in every spoonful.
It’s elegant enough for company yet simple enough for a weeknight. The juicy pork, garlicky sauce, and tender greens come together in a bowl of warmth and nostalgia that will keep you coming back again and again.
If you loved this, try my Easy Christmas Pretzel Bark Recipe or Thanksgiving Dip Sandwich Recipe next — both are full of bold Asian flavors and weeknight-friendly ease. 🥢🍲
