Four Joy Veggie Meatballs
Lee Kum Kee

Four Joy Veggie Meatballs

Serves 2
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Four Joy Meatballs are a popular dish served during Chinese celebrations, such as Chinese New Year. The dish is believed to have originated from the Qin dynasty. Here we have created a vegetarian take on the traditional meatball for you to delight your family or dinner party guests.


Veggie balls:
460g Five-spice tofu
100g water chestnuts (1 can), finely diced
1 pack tender stem broccoli
2 spring onions
6 Tbsp panko breadcrumbs
1 tsp grated ginger
1 tsp cornflour

Sauce Mix

2 Tbsp light brown sugar
1 Tbsp water
200ml water
1 Tbsp grated ginger


1 Tbsp water
1 tsp cornflour


1 Add the tofu, ginger, spring onion, Lee Kum Kee Premium Light Soy Sauce and Lee Kum Kee Char Siu Sauce to a blender and whizz up to form a thick paste. Add to a mixing bowl and fold through the finely diced water chestnuts. Add the panko breadcrumbs and cornflour. Stir well to combine.
2 With wet hands, form the mixture into 8 large balls and set on a greaseproof lined sheet. Place in the fridge for at least an hour to firm up.
3 Oven bake on a greaseproof lined baking tray at 200C for 30 minutes, turning frequently.
4 Steam the broccoli for 5 minutes until al dente but still green. Strain in a colander and set aside.
5 In a non-stick frying pan, heat 1 tablespoon Lee Kum Kee Sesame Wok Oil . Add the ginger and fry for 30 seconds until fragrant. Add Sauce Mix and stir well to combine. Add 200ml water and bring to a steady simmer.
6 Mix the cornflour with 1 tablespoon water and stir to dissolve. Add the Slurry to the sauce until thicken.
7 Add the meatballs to the sauce and gently turn until the meatballs are just warmed through.
8 Plate broccoli around a serving plate and place meatballs in the middle, serve with Oriental Sesame Soy Sauce.
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