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Lion's Head Meatballs

Lion's Head Meatballs

This aromatic dish is a unique keto take on meatballs in a delicious warm broth. Try it out this Chinese New Year to impress your guests!


  • 400g Minced Beef
  • 150g Minced Pork
  • 2 tbsp Ginger (Finely Chopped)
  • 2 cloves Garlic (Finely Grated)
  • 1/4 cup Coriander (stem finely chopped, leaves roughly chopped)
  • 3 tbsp Soy Sauce
  • 2 tbsp Shaoxing Wine
  • 2 tbsp Beef Stock
  • 1 Egg
  • 1/2 tsp White Pepper
  • 2 tsp Salt
  • 1/2 tbsp Swerve
  • 1 tsp Tapioca Starch
  • 1 Lime (Zested)
  • 1 Water Chestnut or Daikon (Cubed Small)
  • To Serve Coriander Leaves and Scallions


  1. Place the meats and all the ingredients together in a bowl, and mix vigorously. Knead it while occasionally slamming it against the bowl (like kneading dough).
  2. Take heaping spoons of the mixture and roll them into round balls.
  3. Place the meatballs onto a serving plate that can fit inside a large deep pan with a lid. This step might have to be repeated twice if the plate cannot fit all the meatballs at once.
  4. Fill the pan halfway with water and put it over high heat. Use a large piece of foil that has been wrapped into a coil that will hold the plate above the water inside the pan.
  5. Once the water starts to steam, place the plate inside the pan and cover the lid. Let it steam for 8-10 minutes or until the meatballs have been cooked through.
  6. Serve with coriander leaves and scallions as garnish.
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