Crispy Lion’s Head Meatballs – Better Than Takeout

Crispy Lion’s Head Meatballs – The best homemade version, better than takeout! After making these many times, I’ve perfected the technique for the perfect crispy exterior and juicy interior. Keep reading for my best tips on how to achieve that golden, irresistible crust. If you love recipes like this, you’ll also enjoy Crispy Grilled Pork Tenderloin and The Healthy Pantry Staple I Add to Ground Meat to Make Tacos, Chili and Pasta Sauce Stretch Further.

What You'll Need for Crispy Lion's Head Meatballs – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground pork
• 1 cup finely chopped cabbage
• 1/2 cup breadcrumbs
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp five-spice powder
• 1/4 cup vegetable oil, for frying
• 1/4 cup Shaoxing wine (or dry sherry), for cooking
• 2 tbsp soy sauce, for cooking
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp five-spice powder
• Optional: Green onions, chopped
• Optional: Sesame seeds

How to Make Crispy Lion's Head Meatballs – Better Than Takeout

1. Prepare meatball mixture: In a large bowl, combine ground pork, cabbage, breadcrumbs, green onions, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and five-spice powder. Mix well until combined. Chill in the refrigerator for at least 30 minutes.
2. Form meatballs: Using your hands, form the mixture into 1-inch meatballs. You should have about 20 meatballs.
3. Fry meatballs: Heat vegetable oil in a large wok or skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown and crispy on all sides, about 10-12 minutes. Remove meatballs from wok and set aside.
4. Cook sauce: In the same wok, add Shaoxing wine, soy sauce, oyster sauce, sugar, white pepper, and five-spice powder. Stir to combine and bring to a simmer. Add meatballs back to the wok, reduce heat to low, and cook for an additional 5-7 minutes, until sauce has thickened and meatballs are cooked through.
5. Serve: Transfer meatballs to a serving dish, garnish with green onions and sesame seeds, and serve immediately.

Storing & Reheating Crispy Lion's Head Meatballs – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Meatball mixture can be made ahead and refrigerated for up to 24 hours.

Freezing Crispy Lion's Head Meatballs – Better Than Takeout

Freeze uncooked meatballs for up to 2 months. Cook from frozen, adding a few minutes to cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a spicier version, add a pinch of red pepper flakes to the meatball mixture.
• Best substitution: Substitute ground turkey for a leaner option.
• Make-ahead: Meatball mixture can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled.
• Troubleshooting: If your meatballs are falling apart, try chilling the mixture for longer or adding a bit more breadcrumbs.

Crispy Lion's Head Meatballs – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground pork
• 1 cup finely chopped cabbage
• 1/2 cup breadcrumbs
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp five-spice powder

Seasonings

• 1/4 cup vegetable oil, for frying
• 1/4 cup Shaoxing wine (or dry sherry), for cooking
• 2 tbsp soy sauce, for cooking
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 1/4 tsp five-spice powder

Optional Toppings

• Green onions, chopped
• Sesame seeds

Instructions

1. Prepare meatball mixture: In a large bowl, combine ground pork, cabbage, breadcrumbs, green onions, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and five-spice powder. Mix well until combined. Chill in the refrigerator for at least 30 minutes.
2. Form meatballs: Using your hands, form the mixture into 1-inch meatballs. You should have about 20 meatballs.
3. Fry meatballs: Heat vegetable oil in a large wok or skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown and crispy on all sides, about 10-12 minutes. Remove meatballs from wok and set aside.
4. Cook sauce: In the same wok, add Shaoxing wine, soy sauce, oyster sauce, sugar, white pepper, and five-spice powder. Stir to combine and bring to a simmer. Add meatballs back to the wok, reduce heat to low, and cook for an additional 5-7 minutes, until sauce has thickened and meatballs are cooked through.
5. Serve: Transfer meatballs to a serving dish, garnish with green onions and sesame seeds, and serve immediately.

Notes

• Chef tip: For a spicier version, add a pinch of red pepper flakes to the meatball mixture.
• Best substitution: Substitute ground turkey for a leaner option.
• Make-ahead: Meatball mixture can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be easily doubled or tripled.
• Troubleshooting: If your meatballs are falling apart, try chilling the mixture for longer or adding a bit more breadcrumbs.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze uncooked meatballs for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: Meatball mixture can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 320
• Protein: 22g
• Fat: 22g
• Carbs: 10g
• Fiber: 1g
• Sugar: 2g
• Sodium: 800mg
• Cholesterol: 80mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Lion's Head Meatballs – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Lion's Head Meatballs – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!