Braised Four – Joy Meatballs: A Symbolic Chinese Delicacy

Braised Four – Joy Meatballs, an iconic dish deeply rooted in Chinese culinary traditions, is frequently served at festive occasions. The four meatballs symbolize happiness, prosperity, longevity, and good luck. With a crispy exterior and a tender, juicy interior, it’s a harmonious blend of flavors and textures. Here’s how to create this remarkable dish.

Ingredients

For the Meatballs

• 500g minced pork
• 100g minced lotus root or water chestnuts (for added crunch)
• 1 egg
• 3 scallions, finely chopped
• 2 slices of ginger, minced
• 3 tablespoons of breadcrumbs or cooked rice
• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1 tablespoon of cooking wine
• 1 tablespoon of sesame oil

For the Braising Sauce

• 2 tablespoons of light soy sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper
• 300ml chicken broth
• 2 tablespoons of cornstarch, mixed with 3 tablespoons of water

For Garnish

• Some scallions, cut into sections
• Some coriander

Step – by – Step Cooking Process

Preparing the Meatball Mixture

1. In a large bowl, combine the minced pork, minced lotus root or water chestnuts, egg, scallions, ginger, breadcrumbs or cooked rice.
2. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1 tablespoon of cooking wine, and 1 tablespoon of sesame oil.
3. Use your hands to mix the ingredients thoroughly. Knead the mixture for about 5 – 7 minutes until it becomes sticky. This step helps develop the right texture for the meatballs.

Forming the Meatballs

1. Divide the meat mixture into four equal parts. Roll each part into a smooth ball, about 5 – 6 cm in diameter.

Pre – cooking the Meatballs

1. Heat enough oil in a deep pan or wok over medium – high heat. When the oil reaches 160 – 170°C (you can test by dropping a small piece of bread; it should sizzle immediately), carefully place the meatballs into the oil.
2. Fry the meatballs for 3 – 4 minutes on each side until they turn golden – brown. This step seals in the juices. Remove the meatballs from the oil with a slotted spoon and drain on a plate lined with kitchen paper.

Braising the Meatballs

1. In the same pan, pour out most of the oil, leaving about 1 tablespoon. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of white pepper. Stir well to combine.
2. Pour in 300ml of chicken broth and bring to a boil.
3. Gently place the fried meatballs into the pan. Reduce the heat to low, cover the pan, and simmer for 20 – 25 minutes, turning the meatballs occasionally to ensure even cooking.
4. Slowly pour the cornstarch slurry into the pan, stirring gently. Cook until the sauce thickens.

Serving

1. Transfer the four – joy meatballs to a serving plate. Spoon the thickened sauce over the meatballs.
2. Garnish with scallion sections and coriander.

Now, your Braised Four – Joy Meatballs are ready to share, bringing warmth and good fortune to your dining table.