Slow Cooker Lions Head Meatballs Recipe

Slow Cooker Lion's Head Meatballs
  • Prep time: 30 Minutes
  • Cook time: 8 Hours
  • Total time: 8 Hours & 30 Minutes
  • Serves: 6


  • 1 kg (2.2 lb) ground beef
  • 2 shallots, finely diced
  • 2 tsp garlic, crushed
  • 2 tsp ginger, minced
  • 2 Tbsp dry sherry
  • 1 Tbsp sesame oil
  • 2 Tbsp cornstarch
  • 2 tsp salt


  • 500 g (1.1 lb) Chinese cabbage cut into large strips
  • 1 red onion, sliced
  • 250 ml (8.5 fl oz) beef stock
  • 1 Tbsp soy sauce


  1. Firstly, in a bowl, combine the ground beef, shallots, garlic, ginger, sherry, sesame oil, cornstarch, and salt.
  2. Form the meat mixture into large meatballs. Aim for them to be roughly the size of a tennis ball. I use a cup measure to get roughly the amount of mixture I need.
  3. In a frying pan over high heat, add 2 tbsp oil. Brown all the meatballs. Once browned, put aside.
  4. In a slow cooker, add the Chinese cabbage, red onion, beef stock, and soy sauce. Lastly, add the meatballs.
  5. Cook for 8 hours on low.
  6. Serve & Enjoy.

Recipe Tips

  • Make the meatballs smaller if you need them to cook faster. At their full size, there is roughly enough for six people or one each.
  • If you love the taste of soy and do not mind if the broth is a little salty, feel free to add another couple of tablespoons of soy sauce. It does add a bunch more flavor.
  • To cook this dish faster, turn the slow cooker to high and reduce the cooking time to four hours.

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