Yes, Four-Joy Meatballs can certainly be made by steaming. This is a healthier, lighter method that uses less oil; the resulting meatballs are tender and not greasy, while retaining the natural flavors of the ingredients-making them ideal for the elderly and children.
Core method for the purely steamed version
- Preparing the meat mixture: Use pork collar (or pork neck) with a 3:7 fat-to-lean ratio. Mix in chopped water chestnuts and lotus root, along with scallion-ginger water, an egg, light soy sauce, and a pinch of salt. Stir vigorously in one direction until the mixture becomes springy, then repeatedly pick up and throw the meat mixture against the bowl dozens of times to ensure a firm texture.
- Shaping: Wet your hands with water, divide the meat mixture into four equal portions, and shape them into large, smooth meatballs. Place them on a plate.
- Steaming: Place the plate in the steamer once the water is boiling. Steam over high heat for 20–30 minutes to ensure the meatballs are cooked through.
- Finishing touch: Pour the juices collected on the plate into a small saucepan. Add a little light soy sauce and a cornstarch slurry to create a thin sauce. Drizzle this over the meatballs and garnish with chopped scallions and cilantro.
Modified traditional method (fry then steam)
- First, place the shaped meatballs into oil heated to medium-high (approx. 180°C/350°F). Fry until the surface is golden and set, then remove them from the oil.
- Place the fried meatballs into a soup bowl. Add stock (broth), scallion sections, ginger slices, star anise, and a little light soy sauce for seasoning.
- Steam over high heat for 15–20 minutes, allowing the meatballs to fully absorb the flavors of the broth. The finished meatballs are tender, flavorful, and hold their shape well without falling apart.
