Paleo Lion’s Head Meatballs ! Jumbo juicy Paleo meatballs simmered with napa cabbage in light savory sauce. The ultimate melt-in-your-mouth Paleo meatball recipe.
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How to make Paleo Lion’s Head Meatballs –
A re-write of an old time favorite – Paleo Lion’s Head Meatballs
This is a rewrite of my favorite Paleo lion’s head meatball recipe that I published over a year and half ago. This time I made it even better than ever ! Like melt in your mouth kind of tender juicy meatballs you simply cannot say no to.
Warning! You won’t be able to stop eating because they are just so so good !
Important tips to make a killer Paleo Lion’s Head Meatballs …Must Read !
- Tip 1: Select 80 % lean, 20% fat or 70% lean, 30% fat. ground pork.
Lion’s head meatballs are made with ground pork so if you use chicken or beef, I’m sorry but it will not be as authentic to the original flavor.
- Tip 2: Use your hands to massage the meat until they are slightly sticky.
Just as in the video demo I showed (ps have you subscribed to my YouTube channel ?), use your hands to gently mix and press the ground meat in a circular motion until they become almost like a soft paste-ish texture.
You can add a little chicken or veggie stock 1 tbsp a time (up to 3 tbsp for 2 lbs of ground pork) to keep the ground meat moist.
The texture should not be dense. It should feel pump, soft and tender like a baby’a butt. :))
So don’t skip this step ! Without doing so the meatballs won’t be as soft and tender !
Add more Umami boost !
Oh yes, those soft bubbling meatballs with sweet cabbage are screaming EAT ME !!!!
After searing the meatballs to a light-golden-brown, place them in a large skillet or Dutch oven with napa or savoy cabbage. The meatballs are half simmered and half cooked with the cabbage until they are completely cooked through and melt in your mouth tender.
The light juice/broth from the sweet cabbage and savory meatballs is simply out of this world !
These Paleo Lion’s head meatballs also make a great meal prep dish. Very easy to incorporate into your weekly planning. Just follow the recipe below for more meal prep info !
The next live new round of my Paleo & Whole30 Sunday Meal Prep Challenge will kick off in a few hot weeks! Join today so you will still receive our current meal prep menu plus a new set one coming up your way in July !!!
Juicy Paleo meatballs simmered with napa cabbage in light savory sauce. The ultimate melt-in-your-mouth Paleo meatball recipe. Whole30 meatball Keto meatball recipes for the whole family to enjoy.
- 1.5 lbs ground pork (80% lean, 20% fat / 70% lean, 30% fat)
- Quarter of one whole nappa cabbage or Half of one whole savoy cabbage , separate stems from leaves
- 2-3 halved baby bok choy , optional
- Avocado oil/ghee , to pan-fry the meatballs
- 4 bulbs , scallions, chopped
- 1 tbsp , ginger, grated
- 1 ½ tbsp toasted sesame oil
- 2 tbsp coconut aminos
- ½ tsp coarse sea salt
- 1 large shallot , finely chopped
- 1 egg
- 2 tsp arrowroot powder + more for dusting
- (1-3 tbsp water or chicken/veggie stock) *
- 3 thin slices ginger
- 1-2 bulbs scallions , dice to large sections (about 2-3 inch)
- 1 cup chicken stock
- 2 tbsp coconut aminos
- 2 tsp toasted sesame oil
- Coarse sea salt , lightly sprinkle over cabbage
Mix ground pork with ingredients under “meatball seasonings” with the exception of water. Use your hands to gently mix and press the ground meat in circular motion until the ground pork becomes almost like a soft paste-ish texture.* Optional, add 1 tbsp water/stock at a time to the mixture to keep it moist during mixing. Use up to 3 tbsp per 1.5 lbs ground meat.
Form about 12 to 13 2-inch size meatballs and lightly dust each meatballs with a bit more arrowroot powder. Use both hands to gently toss the meatballs from one hand to the other again so that the arrowroot powder will coherent well and spread evenly with the meatballs.
Heat 1 ½ tbsp avocado/ghee over a large skillet over medium-high heat, when hot, lower the heat to medium. Carefully sear the meatballs until the surface is in light golden brown but not cooked through. Do this in batches so not to overcrowd the skillet. Set aside.
In a wok or dutch oven, saute 3 thin slices ginger and 2 bulbs scallions over medium-high heat with a bit salt until fragrant (about 10 seconds). Add meatballs in bottom layer. Add cabbage around the meatballs. Place cabbage stems closer to the bottom of the heating source and leaves over the stems and meatballs. Add the remaining braising mix (chicken stock/coconut aminos/sesame oil) and season with a bit more coarse sea salt over cabbage. Lower the heat to medium-low. Close with a lid. Half braise and half steam the meatballs and cabbage until the meatballs are completely cooked through and the cabbage turn softer (about 20-25 mins). If add baby bok choy, put them into the pot about 3 mins. before turning off the heat.
Drizzle the braising broth over meatballs and cabbage. Serve immediately.
* To keep the ground pork mixer soft and moist you can add 1 tbsp water/stock a time to the ground pork mixture up to 3 tbsp per 1.5 lbs ground meat. The texture of the ground pork mixture should feel soft and moist in your hands as opposed to dense and chunky.
* To make ahead, complete Steps 1 through 3. Let the meatballs cool to room temperature and then carefully pack them in containers and store in the freezer. Label: Lion’s head meatballs half cooked. Defrost a night before in the fridge and follow step 4 to finish cooking on serving day.