Four-Character Celebration Meatballs
Hearty Chinese pork spheres with a caramelized crust and juicy interior, laced with crunchy water chestnuts and aromatic ginger. Traditionally served at weddings and Lunar New Year to symbolize happiness, prosperity, longevity, and wealth.
Story
Known as Sì Xǐ Wán Zǐ (四喜丸子), these oversized meatballs represent four blessings. Unlike delicate soup meatballs, these are substantial, pan-fried until deeply golden, then simmered in a savory soy glaze until tender. The secret lies in hand-chopping the lean pork while dicing the fat separately, creating a bouncy yet succulent texture.
Ingredients
Instructions
Hand-chop the pork
Separate the lean and fatty parts of the shoulder. Using a heavy cleaver or chef’s knife, mince the lean meat into a coarse, tacky paste—almost like a rough sausage mix. Cut the fat into tiny ⅛-inch dice so it melts into the meat during cooking. Combine both in a large mixing bowl.
Build the meat mixture
Add the diced water chestnuts, minced scallion whites, grated ginger, egg, sesame oil, white pepper, 1 tablespoon soy sauce, and Shaoxing wine to the pork. Gradually pour in 3–4 tablespoons of ice water, stirring vigorously in one direction with chopsticks or a spoon until the liquid is fully absorbed and the mixture feels glossy and elastic.
Form and coat the meatballs
Sprinkle the cornstarch over the meat and fold gently to distribute without deflating the mixture. Divide into four equal portions. Wet your hands with cold water and roll each portion into a smooth sphere roughly the size of a tennis ball. Lightly dust each ball with additional cornstarch to create a dry surface for frying.
Fry to a deep golden crust
Pour vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat to 350°F (175°C). Carefully lower the meatballs into the oil—they should sizzle aggressively immediately. Fry for 8–10 minutes, turning every few minutes with tongs, until the exterior is a rich mahogany brown and an internal thermometer reads 160°F (71°C). Transfer to a wire rack to drain excess oil.
Simmer in savory glaze
Discard all but 2 tablespoons of the frying oil from the pan. Return to medium heat and sauté the remaining scallion greens and minced garlic until fragrant, about 30 seconds. Pour in the remaining tablespoon of soy sauce, ½ cup water, and a pinch of sugar. Nestle the meatballs back into the pan, spooning the liquid over them. Cover, reduce heat to low, and simmer gently for 15 minutes, turning once halfway through, until the sauce has reduced to a sticky glaze.
Serve
Place each meatball on a shallow bowl or plate. Spoon the glossy reduced sauce and aromatic scallion greens over the top. Serve immediately with steamed jasmine rice and blanched greens to soak up the savory juices.