Savory Chinese Lion’s Head Meatballs with Napa Cabbage

Chinese Lion’s Head Meatballs with Napa Cabbage is not just a dish; it’s a culinary hug that warms your soul. Imagine sinking your teeth into tender, juicy meatballs that practically melt in your mouth, surrounded by the crisp freshness of Napa cabbage. The aromatic blend of ginger and scallions wafts through the air, promising a flavor explosion that’ll have you dreaming about dinner long before the clock strikes six.

Now, let me take you back to my childhood. Picture this: a bustling kitchen filled with laughter and the irresistible scent of homemade meatballs simmering away. My grandma used to make these for family gatherings, and I can still hear her teasing me about how my small hands were no match for her giant meatball-making skills. miso glazed Brussels sprouts The anticipation was always palpable, and now I’m sharing this delightful recipe with you so you can create those same memories around your own table.

Ingredients for Chinese Lion’s Head Meatballs with Napa Cabbage

Here’s what you’ll need to make this delicious dish:

• Ground Pork: Aim for pork with some fat content for juicy meatballs that won’t dry out during cooking.
• Ginger: Fresh ginger adds a zesty kick and warmth to the meatballs; don’t skimp on this aromatic ingredient.
• Scallions: These provide a mild onion flavor that perfectly complements the pork; slice them thinly for best results.
• Napa Cabbage: This leafy green brings crunch and sweetness, acting as a beautiful bed for your meatballs.
• Soy Sauce: A splash of soy sauce enhances the depth of flavor in your meat mixture while keeping it moist.
• Sesame Oil: A drizzle of sesame oil adds rich nutty flavors that elevate every bite.

For the Sauce:

• Chicken Broth: Use low-sodium broth to control salt levels while adding moisture during cooking.
• Oyster Sauce: This adds umami and richness—just what you need for a satisfying finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chinese Lion’s Head Meatballs with Napa Cabbage

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Workspace

Start by gathering all your ingredients and tools. You’ll need a large mixing bowl, baking dish, and frying pan ready for action.

Step 2: Make the Meatball Mixture

In your mixing bowl, combine ground pork, minced ginger, chopped scallions, soy sauce, sesame oil, salt, and pepper. Mix everything until just combined but don’t overwork it—your meatballs should be tender!

Step 3: Shape the Meatballs

Roll the mixture into large balls—think of them as mini boulders of joy! Aim for about the size of a tennis ball. Place them on a plate or baking sheet while you prep.

Step 4: Cook the Napa Cabbage

In a frying pan over medium heat, add some oil and sauté chopped Napa cabbage until it wilts down slightly—about three minutes should do it. Season with salt and pepper.

Step 5: Combine Everything in Baking Dish

Spread half of the cooked cabbage in a baking dish as a cozy cushion for your meatballs. Nestle those bad boys on top and scatter the remaining cabbage around them.

Step 6: Add Chicken Broth

Pour chicken broth over everything until it reaches halfway up the sides of the meatballs—this will keep them moist while they bake.

Now it’s time to put it all together!

Transfer to an oven preheated to 350°F (175°C) and bake for about 30-35 minutes or until fully cooked through.

Serve these beauties hot from the oven with rice or noodles on the side—prepare yourself for compliments galore!

Perfecting the Cooking Process

To achieve the best results, start by pan-frying the meatballs until golden brown. While they cook, sauté the Napa cabbage in another pan to soften it. Combine everything in a pot, add broth, and let it simmer for ultimate flavor.

Add Your Touch

Feel free to swap ground pork for chicken or turkey if you’re looking for leaner options. You can also play with spices—try adding ginger or garlic powder for an extra kick! Don’t hesitate to toss in some chopped mushrooms for added texture.

Storing & Reheating

Store leftover meatballs and cabbage together in an airtight container in the fridge for up to three days. To reheat, gently warm them on the stove with a splash of broth to keep everything moist and delicious.

I remember the first time I made Chinese Lion’s Head Meatballs. My family was skeptical at first but their faces lit up after one bite! It became an instant favorite at our dinner table, proving that love really does come in meatball form.

FAQs:

What are Chinese Lion’s Head Meatballs with Napa Cabbage?

Chinese Lion’s Head Meatballs with Napa Cabbage is a traditional dish originating from the Jiangsu province of China. The meatballs, made primarily from ground pork and seasonings, are named for their resemblance to a lion’s head. creamy creamed corn side dish They are often served on a bed of tender Napa cabbage, which absorbs the flavors of the dish. This combination creates a comforting meal that is rich in taste and texture.

How do I make the sauce for Chinese Lion’s Head Meatballs?

To make the sauce for Chinese Lion’s Head Meatballs, start by combining soy sauce, rice wine, and chicken broth in a saucepan. Bring this mixture to a simmer and add ginger and garlic for flavor. You can thicken the sauce with cornstarch mixed with water if desired. Once the meatballs are cooked, pour the sauce over them and let it simmer until everything is well-coated and heated through.

Can I substitute ingredients in Chinese Lion’s Head Meatballs with Napa Cabbage?

Yes, you can substitute several ingredients in Chinese Lion’s Head Meatballs with Napa Cabbage. For example, if you prefer a leaner meat option, you can use ground turkey or chicken instead of pork. Additionally, vegetables like bok choy or spinach can replace Napa cabbage if needed. Adjusting seasonings such as ginger or garlic can also customize the flavor to your liking. For more inspiration, check out this garlic shrimp recipe recipe.

How do I store leftovers of Chinese Lion’s Head Meatballs with Napa Cabbage?

To store leftovers of Chinese Lion’s Head Meatballs with Napa Cabbage, place them in an airtight container once cooled down. Refrigerate them for up to three days or freeze for longer storage. When reheating, ensure that both the meatballs and cabbage are heated thoroughly to maintain their textures and flavors. Use a microwave or stovetop for best results.

Conclusion for Chinese Lion’s Head Meatballs with Napa Cabbage:

In summary, Chinese Lion’s Head Meatballs with Napa Cabbage offers a delightful culinary experience that combines juicy meatballs and flavorful vegetables. This dish is not only easy to prepare but also versatile enough for ingredient substitutions based on personal preferences. Enjoying this meal brings warmth and comfort to any dining table, making it a perfect choice for family gatherings or weeknight dinners.

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Chinese Lion’s Head Meatballs with Napa Cabbage

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• Author: Clare Schmidt
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Chinese Lion’s Head Meatballs with Napa Cabbage is a comforting dish that combines tender meatballs and vibrant cabbage, creating a delightful meal perfect for family gatherings or cozy dinners. This recipe captures the essence of tradition while being easy to prepare, ensuring everyone at your table will be asking for seconds. With its aromatic blend of ginger and scallions, each bite promises a burst of flavor that will warm your heart.

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Ingredients

Scale 1x2x3x

• 1 lb ground pork (80% lean)
• 2 tsp fresh ginger, minced
• 4 scallions, finely chopped
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• 4 cups Napa cabbage, chopped
• 1 cup low-sodium chicken broth
• 2 tbsp oyster sauce

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix ground pork, ginger, scallions, soy sauce, sesame oil, salt, and pepper until just combined.
3. Shape the mixture into large meatballs, about the size of tennis balls.
4. In a frying pan, sauté Napa cabbage in oil over medium heat until slightly wilted (about 3 minutes). Season with salt and pepper.
5. Spread half of the cooked cabbage in a baking dish. Place meatballs on top and scatter remaining cabbage around them.
6. Pour chicken broth over the meatballs until it reaches halfway up their sides.
7. Bake for 30-35 minutes or until cooked through. Serve hot with rice or noodles.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 2 meatballs with cabbage (250g)
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 70mg