How to make Giant Meatballs Chinese Style

The Bold Beauty of Chinese-Style Giant Meatballs

Few dishes carry both gravitas and comfort quite like Chinese-style giant meatballs. Known as Lion’s Head meatballs in traditional Shanghai cuisine, they’re as poetic as they are satisfying.

How to make Giant Meatballs Chinese Style

Recipe by Cinnamon GrayCourse: PorkDifficulty: Easy

Chinese style giant pork meatballs

Ingredients

• 500g minced pork

• 1″ cube fresh ginger(minced)

• 3 tbs oyster sauce

• 2 tbs ight soy

• 1 tsp 13 spice seasoning

• 1 tsp chicken seasoning

• 4 spring onion (chopped)

• 4 tbs Tapicoa starch

• 1 egg

• chinese yam (finely chopped) (1 stork)

• Meatball Sauce

• 2 tbs oyster sauce

• 1 tbs dark soy

• 1 tbs light soy

• 1 tspn chicken seasoning

• 1 tbs starch

• 3 slices fresh ginger

• anise stars

• 1 spring onion (sliced)

• little gem lettuce

Directions

• add the mine, ginger, spring onion, and chinese yam
• add the egg, 13 spice, chicken season, starch, light soy, and oyster sauce then mix together
• take 1 large pot fill with 3 inches of oil and heat, until hot
• make large hand sized balls out of the mince mix, add them to the oil
• cook the balls for about 5/6 minutes turning occasionally until a lovely golden brown
  
• Meatball Sauce
• place oil in a shallow pan add spring onion, ginger, anise stars, light soy, dark soy, and oyster sauce add water and then the mince balls
• place lid and cook for 10-15 minutes or until the sauce reduces turning occasionally
• add starch for the last 2 minutes of cooking
• place some gem lettuce around a plate place the balls and cover with the remaing sauce.

Recipe Video

Notes

• watch video for instruction, leave us a comment please subscribe.
• dont be afraid to experiment!

Imagine tender spheres of seasoned pork, braised gently until meltingly soft, and nestled in a pool of savory, aromatic sauce. It’s not just dinner—it’s a celebration in a bowl.

These meatballs are more than oversized protein. They carry cultural weight. The name “Lion’s Head” evokes the imagery of power and pride, while the dish itself is steeped in family traditions and Lunar New Year feasts. Rich, warming, and utterly soulful.

Gathering Your Ingredients

Essential components for flavor and form

To make a proper batch of these majestic meatballs, the ingredients must strike a balance between robustness and subtlety. Here’s what you’ll need:

• 500g (about 1 lb) ground pork (with a bit of fat for tenderness)
• 1 egg
• 1/4 cup finely chopped water chestnuts (for crunch and freshness)
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• Salt and white pepper to taste

For the braising liquid:

• 1 cup chicken broth
• 2 tablespoons soy sauce
• A few gem lettuce or (napa cabbage) leaves (for lining and serving)
• Optional: a few dried shiitake mushrooms for umami boost

Optional enhancers to personalize your version

While traditionalists may stick to the essentials, modern palates love a twist:

• Add chopped scallions or cilantro to the mix for a herbal lift
• Swap pork for a mix of pork and beef for a meatier flavor
• A dash of five-spice powder can add warmth and complexity
• Replace cabbage with bok choy or add enoki mushrooms for variety

This dish is forgiving. It welcomes improvisation as long as the balance of texture and taste remains.

Step-by-Step: From Mince to Masterpiece

Prepping the meat and aromatics

Start with the ground pork in a large mixing bowl. To this, add the egg, water chestnuts, soy sauces, wine, oyster sauce, sesame oil, sugar, cornstarch, garlic, and ginger. Season with salt and white pepper.

Here’s the trick: stir the mixture vigorously in one direction (clockwise is traditional) until it becomes sticky and cohesive. This step develops the texture you want—smooth and springy, not crumbly. Chill the mixture for 20–30 minutes if time allows. It firms up beautifully and makes shaping easier.

Forming the giant meatballs

Wet your hands to prevent sticking, then divide the mixture into 4 to 6 large portions. Shape each into a hefty ball, roughly the size of a small orange. Don’t compress them too tightly—gentle shaping helps them stay tender.

Line a wide, deep pan or Dutch oven with napa cabbage leaves. They not only protect the meatballs from sticking but also absorb all that delicious broth.

Gently place the meatballs on top of the cabbage. If you’re using mushrooms, tuck them in the spaces between the meatballs.

Braising for tenderness and depth

Pour the chicken broth and soy sauce over the meatballs. The liquid should come about halfway up the sides—not fully submerge them. Bring to a simmer over medium heat, then reduce to low, cover, and braise gently for about 40–50 minutes.

Halfway through, you can spoon a bit of the liquid over the tops of the meatballs. This keeps them moist and bastes them in that rich, fragrant sauce.

When finished, the meatballs should be tender to the touch but hold their shape, and the broth will have reduced into a glossy, flavorful elixir.

Finishing Touches and Serving Inspiration

Garnishing with intention

To finish, drizzle with a little sesame oil and sprinkle chopped green onions or a scattering of fried shallots over the top. A touch of brightness—like thinly sliced red chili or a few coriander leaves—adds contrast to the deep flavors.

Serve them right in the braising pan, or lift them gently onto a platter lined with the cooked cabbage and mushrooms.

Side dishes and meal pairing ideas

These giant meatballs deserve company on the table. Consider pairing them with:

• Steamed jasmine or short-grain rice to soak up the sauce
• A crisp cucumber salad with rice vinegar and sesame
• Stir-fried greens like Chinese broccoli or snow pea shoots
• A bowl of clear soup with tofu and scallions for balance

For drinks, a hot pot of oolong or jasmine tea rounds everything out beautifully.

Leftover magic: what to do the next day

Leftovers, if you’re lucky enough to have any, reheat wonderfully. Slice a meatball and stuff it into a steamed bun with pickled veggies for a killer lunch. Or chop one up and stir it into fried rice for a flavorful twist.

The flavors deepen overnight, making this dish even more rewarding the second time around.

Giant meatballs Chinese style aren’t just about feeding the stomach—they feed the soul. Hearty, humble, and quietly impressive, they’re the kind of meal that turns a regular evening into something memorable.