Lions Head Meatballs

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🥘 Ingredients

  • Shaoxing wine
    2 tbsp
  • baking soda
    3/4 tsp
  • chicken broth
    4 c
  • egg (lightly beaten)
    1
  • ginger (grated)
    2 tsp
  • ground pork
    2 lb
  • napa cabbage (quartered lengthwise, cored, and cut crosswise into 2-inch pieces)
    24 oz
  • rice vermicelli
    4 oz
  • scallions (white parts minced)
    2
  • soy sauce
    2 tbsp
  • sugar
    4 tsp
  • table salt
    1/2 tsp
  • water
    258 tbsp
  • white pepper
    1/2 tsp

🍳 Cookware

  • stand mixer
  • dutch oven
  • oven
  1. 1
    Whisk baking soda , table salt , and water together in a stand mixer . Add ground pork to the baking soda mixture and toss to combine.
    baking soda: 3/4 tsp, table salt: 1/2 tsp, water: 2 tbsp, ground pork: 2 lb
  2. 2
    Add egg , scallions , soy sauce , Shaoxing wine , sugar , ginger , and white pepper .
    egg: 1 (lightly beaten), scallions: 2 (white parts minced), soy sauce: 2 tbsp, Shaoxing wine: 2 tbsp, sugar: 4 tsp, ginger: 2 tsp (grated), white pepper: 1/2 tsp
  3. 3
    Fit the stand mixer with the paddle attachment. Beat on medium speed until the mixture is well combined and has stiffened and started to pull away from the sides of the bowl, and the pork has slightly lightened in color, ⏱️ 45-60 minutes .
  4. 4
    Using wet hands, form about 1/2 cup (4 1/2 ounces) of pork mixture into a 3-inch round meatball. Repeat with the remaining mixture to form 8 meatballs.
  5. 5
    Bring chicken broth to a boil in a dutch oven over high heat. Off heat, carefully arrange the meatballs in the pot (7 around perimeter and 1 center; meatballs will not be totally submerged).
    chicken broth: 4 c
  6. 6
    Cover the pot. Transfer to the oven and cook for ⏱️ 1 hour at 325 degrees.
  7. 7
    Transfer meatballs to a large plate.
  8. 8
    Add napa cabbage to pot in an even layer. Arrange meatballs over cabbage, paler side up.
    napa cabbage: 24 oz (quartered lengthwise, cored, and cut crosswise into 2-inch pieces)
  9. 9
    Cover, return pot to oven, and continue to cook until meatballs are lightly browned and cabbage is softened, ⏱️ 30 minutes .
  10. 10
    Bring water to boil in a large pot.
    water: 16 c
  11. 11
    Off heat, add rice vermicelli and let sit, stirring occasionally, until vermicelli is fully tender, ⏱️ 10-15 minutes . Drain, rinse with cold water, drain again, and distribute evenly among 4 to 6 large soup bowls.
    rice vermicelli: 4 oz
  12. 12
    Ladle meatballs, cabbage, and broth into bowls of noodles. Sprinkle with scallion greens (sliced thin) and serve.