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