Four-Joi Meatballs
Four-Joi Meatballs is a classic dish from Shandong cuisine, known for its delicate texture and balanced umami-sweet flavor. It features four types of minced meat—pork, shrimp, chicken, and fish—combined into tender, juicy meatballs, ideal for festive gatherings or family banquets in Chinese cultural settings. The dish presents a smooth, slightly glossy appearance with a rich yet non-greasy mouthfeel.
Taste: Savory-umami base with subtle sweetness, mild aroma of ginger and scallion, tender and springy texture, lightly glossy finishTotal Time: 45 minutes (preparation 20 min, frying 10 min, braising 10 min, finishing 5 min)Servings: 2Suitable For: Families, banquet guests, children over 3 years (ensure no choking hazard), health-conscious adults (moderate portion)Budget: ¥45–65 per serving (depending on seafood price fluctuations)
Ingredients
- Pork shoulder (300g
- finely minced)
- fresh shrimp (150g
- peeled and minced)
- boneless chicken breast (100g
- minced)
- white fish fillet (100g
- minced)
- egg white (1)
- cornstarch (2 tbsp)
- Shaoxing wine (1 tbsp)
- light soy sauce (1 tsp)
- white pepper powder (¼ tsp)
- salt (½ tsp)
- green onions (2 stalks
- finely chopped)
- ginger (10g
- minced)
- vegetable oil (for frying
- about 300ml)
Nutrition
Calories约480 kcal per serving (4 meatballs + sauce)
Protein36g (from pork, shrimp, chicken, fish)
Fat28g (mostly unsaturated from fish and shrimp, moderate saturated from pork)
Carbohydrates8g (mainly from cornstarch)
VitaminsB1, B2, B12 (meat sources), vitamin A (shrimp), vitamin D (fish)
MineralsIron (pork), zinc (shrimp), selenium (fish)
Tips
- Use fresh shrimp and fish for best binding and texture—frozen may release water and weaken cohesion
- Do not overmix after adding cornstarch; stop when mixture becomes slightly tacky but not stringy
- Maintain oil temperature below 170°C to prevent outer crust hardening before inner cooks through
- For lighter version, bake at 180°C for 20 minutes instead of frying, then finish with broth simmer
Steps
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