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Have you ever tried those over-sized pork meat balls? It is a popular Shanghainese dish which is called the “Lion’s Head Meat Balls”. The reason for naming them the “Lion’s Head” is because of the meat balls are made in huge size, about 7-10 cm (3-4 inch) resemble the lion’s heads based on the Chinese legend, while the cabbages look like the lion’s mane.

I like how the meat ball is combined with seasoning and the water chestnut for the extra crunchiness. This time I’ve put in some pan fried tofu into the soup for an extra variety of vegetable in the pot.

Ingredients:
For the meat ball:
1 pound ground pork
1 egg (beaten)
1/2 tsp salt
1/2 tsp sugar
1/4 cup water
1/4 cup water chestnuts (finely chopped)
1 tsp ginger (minced)
1 green onion (chopped)
1 tsp garlic (minced)
2 tsp soy sauce
2 tsp rice wine
1/2  tsp sesame oil
pepper to taste
2 tbsp cornstarch (dissolve in water)
1/2 cup oil (to fry the meat ball)

For the Soup:
1 pound napa cabbage (cut into 1 inch piece)
1 tbsp oil
1 tsp garlic
2 1/2 cup of water or  chicken broth
2 green onions (cut into 5cm)
1 6cm ginger (sliced)
1/4  cup of soy sauce
1 tbsp sugar
4 pan fried tofu (cut into triangles)

Cooking Method:

1. Combine the ground pork with salt, sugar and egg, mix evenly. Add the water and mix the ground pork til the meat fully absorb the water.
2. Combine the mixed ground pork with ingredients of water chesnut, green onions, garlic, ginger and seasoning of soy sauce, rice wine, sesame oil and pepper.
3. Form the ground pork mixture into large meat balls, use the dissolve cornstarch rub at meat balls to shape into rounds.
4. Heat oil over medium heat to fry the meatballs until golden brown. Drain on paper towel.
5. Heat 1 tbsp oil over medium in a soup pot, brown garlic til fragrant. Add napa cabbage stir fry until wilted.
6. Pour the water or broth into the pot, add the green onions, ginger, soy sauce and sugar. Bring to boil.
7. Add the meat balls and tofu, simmer for 30 minutes.
8. Ready to serve.