Four-Joi Meatballs
Four-Joi Meatballs is a classic dish from Shandong cuisine, known for its rich umami flavor and tender, springy texture achieved by combining four types of minced meat. It is especially suitable for festive gatherings or family banquets, offering a harmonious balance of richness and freshness without being overly greasy. The meatballs hold their shape well and absorb broth beautifully, making them ideal for both steaming and simmering.
Taste: Savory and deeply aromatic with layered meatiness, subtle sweetness from shrimp, and a clean finish from ginger and green onion; mildly seasoned but not heavy.Total Time: 45 minutes (including prep, resting, and steaming)Servings: 2Suitable For: Families, banquet hosts, middle-aged and elderly diners seeking high-protein low-carb options, guests who appreciate traditional northern Chinese flavorsBudget: ¥45–¥65 per serving (depending on meat quality and shrimp availability)
Ingredients
- Pork shoulder (300g
- finely minced)
- lamb leg (150g
- finely minced)
- chicken breast (100g
- finely minced)
- shrimp (50g
- deveined and minced)
- dried wood ear mushrooms (10g
- soaked and finely chopped)
- green onions (2 stalks
- finely chopped)
- ginger (15g
- grated)
- egg white (1)
- cornstarch (20g)
- salt (8g)
- white pepper powder (1g)
- Shaoxing wine (15ml)
- light soy sauce (10ml)
- sesame oil (5ml)
Nutrition
Calories约480 kcal per serving (4 meatballs + broth)
Protein约36g (from pork, lamb, chicken, and shrimp)
Fat约28g (mostly unsaturated from shrimp and lean meats, moderate saturated from pork)
Carbohydrates约8g (mainly from cornstarch and mushrooms)
VitaminsRich in B1, B2, B6, and niacin from meats; vitamin C and dietary fiber from mushrooms and green onions
Tips
- Use ice-cold water when mixing if room temperature is high—to maintain elasticity and prevent fat separation
- Do not over-stir after adding shrimp and mushrooms to preserve their delicate texture
- Steam in batches if making more than 8 meatballs to avoid crowding and uneven cooking
- For extra richness, replace part of the pork with fatty pork belly (max 50g) but reduce total salt by 1g
Steps
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