Jiangsu Lion Head Meatball

About This Recipe

The iconic lion's head (狮子头) meatball represents Jiangsu cuisine's sophistication and restraint. Named for its size and crown-like garnish of scallion, each meatball is a tender, juicy orb made from minced pork mixed with water chestnut and scallion, poached gently in a clear, refined broth. The result is incredibly light and delicate — the anthesis of dense, compact meatballs. This is home cooking elevated to its highest form. Rooted in the everyday cooking of Chinese kitchens, Jiangsu Lion Head Meatball balances technique and tradition: the ground pork (with fat) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the ground pork (with fat), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 500 gground pork (with fat)
• 150 gwater chestnuts, finely chopped
• 2 stalksscallions, finely chopped
• 2 tbspsoy sauce
• 1 tbspsesame oil
• 1 tbspcornstarch

Instructions

1. 1

   Mix the meatball paste

   Combine ground pork, water chestnuts, half the scallions, soy sauce, sesame oil, and cornstarch. Mix gently until just combined — don't overwork.

2. 2

   Form large meatballs

   Gently form mixture into 4 large meatballs, each about the size of a lemon. Refrigerate 20 minutes.

3. 3

   Poach in broth

   Bring clear chicken or pork broth to a gentle simmer. Carefully lower meatballs into broth and poach for 20 minutes, until cooked through.

4. 4

   Add greens and serve

   Add bok choy to broth and simmer 3 minutes. Transfer meatballs and greens to bowls, ladle broth over top, and garnish with remaining scallions.

Variations

• •

  Add minced shrimp to the mixture

• •

  Poach in a clear fish broth with shrimp and scallops

• •

  Serve in a rich crab broth for special occasions

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 3 days. Gently reheat in broth. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions