How to Make “Two Whites, One Red, One Green”: A Colorful and Healthy Meatball Dish

Q: Can I use a different type of meat for this recipe?
A: Yes, you can substitute the pork loin with chicken or turkey for a leaner option.

Q: Is there a vegetarian alternative for this dish?
A: For a vegetarian version, you can use mashed tofu or a mix of beans as a base instead of pork.

Q: How important is the size of the meatballs for cooking time?
A: The size of the meatballs will affect the cooking time. Smaller meatballs will cook faster than larger ones, so keep them uniformly sized for even cooking.

Two Whites, One Red, One Green Meatballs


  • Pork loin: 100g
  • Carrot: 1
  • Green radish: 50g
  • Lotus root: 1 section
  • Chinese yam: 50g
  • Soy sauce: 1 tablespoon
  • Olive oil: 1 tablespoon
  • Five-spice powder: to taste
  • Low sodium salt: to taste
  • Cornstarch: 1 tablespoon
  • Green onions (for garnish)
  1. Finely chop the pork loin using a food processor, then mix with soy sauce, five-spice powder, and olive oil.
  2. Chop the carrot, green radish, lotus root, and Chinese yam in the food processor.
  3. Mix the chopped ingredients with the minced pork, add cornstarch and salt, and form into meatballs. Place them on a plate.
  4. Cook the meatballs in a steamer with cold water. Steam for about 15 minutes or until cooked through.
  5. Garnish with chopped green onions before serving.
  • Rich in protein from pork loin.
  • Contains dietary fiber from vegetables.
  • Low in fat when using lean pork loin.
  • Low sodium option with the use of low sodium salt.
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