Lion's Head Meatballs
Dive into the heart of Chinese cuisine with our savory Lion's Head Meatballs! These juicy, oversized meatballs are slow-cooked in a flavorful broth and paired with tender bok choy for a delightful contrast. With a touch of ginger and a splash of soy sauce, this comforting dish is perfect for cozy family dinners!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- bok choy
- garlic
- ginger
- scallions
- white pepper powder
🥛Dairy & Eggs(1)
- frozen egg whites (240 ml)
🫙Pantry Staples(4)
- broth
- cornstarch
- rice
- sugar
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(2)
- dark soy sauce
- soy sauce
👨🍳 Instructions
- 1
Mix frozen egg whites vigorously until it pulls together into a pasty yet fluffy mixture.
- 2
Season the mixture with soy sauce, sugar, salt, dark soy sauce, and white pepper powder. Mix well and form into meatballs, each about a half a cup of the mixture.
- 3
Dust the meatballs with cornstarch.
- 4
Heat a large, heavy-bottomed pot over medium heat and brown the meatballs on all sides in batches. Set aside.
- 5
Sauté garlic, ginger, and scallions, followed by bok choy until lightly wilted.
- 6
Add broth and bring to a boil. Place meatballs on top, cover, and braise until cooked through for about 18 minutes.
- 7
Serve with rice.
💡 Pro Tips
- ✓Freeze egg whites for 30-45 minutes before mixing to create ice crystals that break down protein structure, allowing for better incorporation of air and creating the characteristic fluffy texture.technique30-45 minutes
- ✓Brown meatballs at exactly medium heat (325-350°F pan surface) to develop Maillard reaction without overcooking the exterior before the interior sets, preventing cracking during braising.technique325-350°F
- ✓Dust with cornstarch immediately before browning because the starch forms a protective barrier that prevents moisture loss and creates a silky braising liquid through gradual dissolution.timing
- ✓Braise for exactly 18 minutes at a gentle simmer (185-190°F internal liquid temp) to reach 165°F internal meatball temperature while maintaining the delicate texture from the whipped egg whites.timing18 minutes at 185-190°F
- ✓Add bok choy stems 2-3 minutes before leaves because stems need 5-6 minutes total cooking time while leaves only need 2-3 minutes to avoid becoming mushy and bitter.timing5-6 minutes stems, 2-3 minutes leaves
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lion's Head Meatballs
Dive into the heart of Chinese cuisine with our savory Lion's Head Meatballs! These juicy, oversized meatballs are slow-cooked in a flavorful broth and paired with tender bok choy for a delightful contrast. With a touch of ginger and a splash of soy sauce, this comforting dish is perfect for cozy family dinners!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- bok choy
- garlic
- ginger
- scallions
- white pepper powder
🥛Dairy & Eggs(1)
- frozen egg whites (240 ml)
🫙Pantry Staples(4)
- broth
- cornstarch
- rice
- sugar
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(2)
- dark soy sauce
- soy sauce
👨🍳 Instructions
- 1
Mix frozen egg whites vigorously until it pulls together into a pasty yet fluffy mixture.
- 2
Season the mixture with soy sauce, sugar, salt, dark soy sauce, and white pepper powder. Mix well and form into meatballs, each about a half a cup of the mixture.
- 3
Dust the meatballs with cornstarch.
- 4
Heat a large, heavy-bottomed pot over medium heat and brown the meatballs on all sides in batches. Set aside.
- 5
Sauté garlic, ginger, and scallions, followed by bok choy until lightly wilted.
- 6
Add broth and bring to a boil. Place meatballs on top, cover, and braise until cooked through for about 18 minutes.
- 7
Serve with rice.
💡 Pro Tips
- ✓Freeze egg whites for 30-45 minutes before mixing to create ice crystals that break down protein structure, allowing for better incorporation of air and creating the characteristic fluffy texture.technique30-45 minutes
- ✓Brown meatballs at exactly medium heat (325-350°F pan surface) to develop Maillard reaction without overcooking the exterior before the interior sets, preventing cracking during braising.technique325-350°F
- ✓Dust with cornstarch immediately before browning because the starch forms a protective barrier that prevents moisture loss and creates a silky braising liquid through gradual dissolution.timing
- ✓Braise for exactly 18 minutes at a gentle simmer (185-190°F internal liquid temp) to reach 165°F internal meatball temperature while maintaining the delicate texture from the whipped egg whites.timing18 minutes at 185-190°F
- ✓Add bok choy stems 2-3 minutes before leaves because stems need 5-6 minutes total cooking time while leaves only need 2-3 minutes to avoid becoming mushy and bitter.timing5-6 minutes stems, 2-3 minutes leaves