Name: Savory Lion's Head Meatballs Recipe is a must-try!
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Chinese (Paleo-Inspired)
Ingredients: 1 pound ground chicken; ¾ pound ground pork; ½ ounce fresh ginger, grated; 3 scallion bulbs, finely chopped; 2 ounces shallot (about 1 large), finely chopped; 2 teaspoons toasted sesame oil; ½ teaspoon coarse sea salt, plus more to taste; 2 tablespoons coconut aminos; 2 tablespoons olive oil; 1 tablespoon avocado oil (for searing); 1 tablespoon toasted sesame oil; 4 thin slices ginger (about 0.18 ounce); 2 scallion bulbs, cut into 2-inch pieces; 3½ ounces fresh shiitake mushrooms, sliced; 2 pounds napa or savoy cabbage, chopped (stems and leaves separated); 1½ cups chicken stock; 2 tablespoons coconut aminos, or to taste; 6 ounces baby bok choy, quartered (optional)

Description

These Paleo Lion’s Head Meatballs are a comforting Chinese classic made healthier! Juicy, oversized meatballs made with chicken and pork are seared to golden perfection, then gently braised with cabbage, mushrooms, and a savory sesame-ginger broth. A nourishing, flavorful, one-pot dish perfect for cozy nights and clean eating.

Ingredients

For the Meatballs:

1 pound ground chicken
¾ pound ground pork
½ ounce fresh ginger, grated
3 scallion bulbs, finely chopped
2 ounces shallot (about 1 large), finely chopped
2 teaspoons toasted sesame oil
½ teaspoon coarse sea salt, plus more to taste
2 tablespoons coconut aminos
2 tablespoons olive oil
1 tablespoon avocado oil (for searing)

For the Braising Broth:

1 tablespoon toasted sesame oil
4 thin slices ginger (about 0.18 ounce)
2 scallion bulbs, cut into 2-inch pieces
3½ ounces fresh shiitake mushrooms, sliced
2 pounds napa or savoy cabbage, chopped (stems and leaves separated)
1½ cups chicken stock
2 tablespoons coconut aminos, or to taste
6 ounces baby bok choy, quartered (optional)

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Instructions

Make the Meatball Mixture
In a large bowl, combine ground chicken, pork, grated ginger, chopped scallions, shallot, sesame oil, salt, and coconut aminos. Stir in one direction until the mixture becomes sticky and cohesive. Add olive oil and mix again. Form into 6 large meatballs, about 5.3 ounces each.
Sear the Meatballs
Heat avocado oil in a non-stick or ceramic pan over medium-low heat. Gently place the meatballs in the pan and sear for about 4 minutes per side, flipping carefully with two spatulas or a spatula and chopsticks. Transfer to a plate once golden brown on all sides.
Build the Broth Base
In a large Dutch oven or clay pot, heat sesame oil over medium-low heat. Add sliced ginger and scallions and sauté for about 1 minute until fragrant.
Add Meatballs and Vegetables
Carefully nestle the seared meatballs into the pot. Add cabbage stems and sliced shiitake mushrooms. Pour in chicken stock and coconut aminos. Cover and simmer on low heat for 15 minutes.
Finish with Greens
Add the cabbage leaves and optional bok choy. Simmer for an additional 5–10 minutes, or until the greens are tender. Adjust salt or coconut aminos to taste. Serve hot with broth and veggies.

Notes

Flip Carefully: These meatballs are tender—use a gentle touch when searing and flipping.
Make It a Meal: Serve as-is for a light dish or with cauliflower rice for a heartier option.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
AIP Tip: To make this AIP-compliant, use ground turkey instead of pork and omit sesame oil (use coconut oil instead).

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Braising, Stovetop
Cuisine: Chinese (Paleo-Inspired)