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Four-Joy Meatballs (Sixi Wanzi in Chinese)

Four-Joy Meatballs are a classic Chinese festive dish, beloved for their juicy texture, rich meaty flavor, and auspicious meaning (representing happiness, prosperity, longevity, and good fortune). Made with well-marinated ground pork, bound with egg and starch, and simmered in savory sauce, these plump meatballs are tender yet firm. They’re perfect for family gatherings, holiday dinners, or any occasion wanting to add a touch of celebration.
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Prep Time 30 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds ground pork (30% fat, 70% lean for juiciness)
  • 1 large egg room temperature, for binding
  • 3 tablespoons cornstarch for texture
  • 2 tablespoons Shaoxing rice wine or dry sherry, for removing fishiness
  • 1 tablespoon light soy sauce for seasoning
  • 1 teaspoon dark soy sauce for color
  • 2 teaspoons finely chopped ginger about 1 small piece
  • 3 teaspoons finely chopped green onion white and green parts separated
  • 1 clove garlic minced
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon white pepper freshly ground
  • 3 cups 720ml chicken broth (homemade preferred, for simmering)
  • 1 tablespoon brown sugar for balancing flavor
  • 2 tablespoons vegetable oil for searing
  • 4 small bok choy or broccoli florets florets for garnish, optional

Equipment

  • - Sharp knife and cutting board (for chopping aromatics)
  • - Large mixing bowl (for marinating meat)
  • - Non-stick skillet (for searing meatballs)
  • - Deep pot or Dutch oven (for simmering meatballs)
  • - Wooden spoon (for stirring and shaping meatballs)
  • - Slotted spoon (for transferring meatballs)

Method
 

  1. Marinate the ground pork: In a large mixing bowl, add ground pork, egg, cornstarch, Shaoxing rice wine, light soy sauce, dark soy sauce, chopped ginger, minced garlic, white part of green onion, salt, and white pepper. Mix with clean hands or a wooden spoon in one direction for 5 minutes until the mixture is sticky and well combined.
  2. Shape the meatballs: Wet your hands with cold water (to prevent sticking) and divide the meat mixture into 4 equal portions. Roll each portion into a smooth ball about 2.5 inches (6cm) in diameter. Press lightly with your palm to make them slightly flat (easier to sear).
  3. Sear the meatballs: Heat vegetable oil in a non-stick skillet over medium heat. Place the meatballs in the skillet and sear for 3-4 minutes per side until all surfaces are golden brown. This locks in the juice—do not worry if they’re not fully cooked inside yet.
  4. Simmer in sauce: Transfer the seared meatballs to a deep pot or Dutch oven. Pour in chicken broth, add brown sugar, and bring to a boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 30-35 minutes. The meatballs will absorb the sauce and become tender.
  5. Garnish and serve: If using bok choy or broccoli, blanch them in boiling water for 1 minute, then drain. Transfer the meatballs to a serving plate, pour the remaining sauce over them, garnish with blanched vegetables and the green part of green onion. Serve hot with rice or noodles.

Notes

- Ground pork fat ratio is key: Avoid lean pork only, as it will make meatballs dry. 30% fat ensures juiciness.
- Mixing direction matters: Stirring in one direction helps the meat absorb liquid and form a sticky texture, making meatballs firm and not falling apart.
- Searing tip: Do not move the meatballs too early when searing—wait until the surface is golden before turning to keep them intact.
- Make ahead: You can shape meatballs 1 day in advance, cover and refrigerate. Searing and simmering the next day saves time.