Tag Archives: Chinese meatball recipe

Festive Pearl Meatballs for Lunar New Year — and Beyond

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Ring in the Lunar New Year with these delectable pearl meatballs.
Ring in the Lunar New Year with these delectable pearl meatballs.

Now’s the time go all in on festive gold, jade, and pearls for the Lunar New Year.

Especially when it comes to “Pearl Meatballs.”

This celebratory dish was believed to have been served in the imperial court in central China, as far back as 700 years ago. Covered in glutinous rice, these juicy meatballs are thought to resemble pearls, symbols of unity and prosperity.

A dim sum staple these days, they are also very much a New Year’s essential. And best yet, they are a cinch to make at home.

Although there are many recipes for them, with their own small variations, this particular one comes from “Classic Chinese Recipes” (Hamlyn, 2025), of which I received a review copy.

This 7-inch-by-5 1/4-inch book may be small, but it’s mighty. That’s because it was written by Ken Hom, the legendary Chinese American chef, cookbook author, culinary instructor, and television host who helped popularize and demystify authentic Chinese cooking for Western palates. For a time, he studied art history at the University of California at Berkeley, then segued into teaching cooking classes, most notably at the California Culinary Academy in San Francisco.

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Lion’s Head Meatballs to the Rescue

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As comforting as it gets -- juicy pork meatballs in gingery, garlicky broth.
As comforting as it gets — juicy pork meatballs in gingery, garlicky broth.

So much is out of our hands these days: whether everyone wears a mask or not; whether a viable COVID-19 vaccine will be developed soon; whether kids go back to classrooms this fall; and whether life as we used to know it will ever be that way again.

One thing we do have command over, however, is meatballs. The way the malleable ground meat fits easily in our hands. The way we use our fingers to gently shape large ones or small ones. The way we form perfect spheres or slightly more lopsided ones (usually mine). And the way we season and cook them to create a pure taste of happiness.

That’s just what “Lion’s Head Meatballs” deliver.

This particular recipe comes from “Lucky Peach Presents 101 Easy Asian Recipes: The First Cookbook from the Cult Food Magazine” (Clarkson Potter, 2015) by Peter Meehan and the editors of Lucky Peach.

If Meehan’s name sounds familiar, it’s because he was recently forced to resign as editor of The Los Angeles Times food section, following a slew of allegations from former employees of verbal and sexual harassment over the years.

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