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Chinese lion's head pork meatballs recipe

Chinese lion's head pork meatballs recipe

13 ratings

Kids will love to help make these giant pork meatballs, perfect for a Chinese New Year feast. The meatballs are flavoured with fresh ginger and spring onions before being baked with a sticky plum glaze. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 198 calories / serving
  • Healthy
  • Dairy-free


  • 500g lean pork mince
  • 3 spring onions, 1 finely chopped, the rest sliced on the diagonal
  • 4cm piece ginger, peeled and finely grated
  • 1 tbsp reduced-salt soy sauce
  • 2 tsp vegetable oil
  • 1 tbsp plum sauce
  • 2 pak choi, halved lengthways
  • 100g green beans, trimmed
  • cooked rice, to serve
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 13%
  • Sugars

    3g 3%
  • Salt

    0.5g 14%

of the reference intake
Carbohydrate 4.1g Protein 27.9g Fibre 1.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Use your hands to combine well, then shape into 4 large meatballs.
  2. Heat a nonstick frying pan over a medium heat. Add the oil and, when hot, add the meatballs. Fry for 5-6 mins, stirring, until lightly browned. Transfer the meatballs to a small ovenproof dish and spoon the plum sauce on top. Bake for 20 mins, turning halfway, until cooked through.
  3. Meanwhile, bring a large saucepan of water to the boil and add the pak choi and green beans. Cook for 3-4 mins until the vegetables are just tender, then drain.
  4. Garnish the meatballs with the sliced spring onions and serve with the vegetables and rice.

Tip: Having damp hands will make shaping the meatballs easier, as the mince won't stick to your fingers.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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