A symbol of happiness and reunion, these massive meatballs are a staple at Shandong banquets, especially weddings. They are made from a finely minced mixture of pork (or sometimes a combination of meats), water chestnuts for crunch, scallions, ginger, and seasonings. The mixture is vigorously stirred to create a light, springy texture, then shaped into large balls and deep-fried to set the shape before being braised or steamed in a savory brown sauce. The name “Four Joys” refers to the four great happinesses in life. The texture is incredibly tender and juicy, almost quenelle-like, bursting with umami flavor. The accompanying sauce, often made with soy sauce, stock, and vegetables, is rich and complements the meatballs without overpowering them. They represent the technical skill of forcemeat preparation and are a comforting, hearty dish meant for sharing.
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