steamed meatball

{{Short description|Cantonese dim sum dish}}

{{Infobox prepared food

| name = Steamed meatball

| image = HK Pacific Plaza SYP 德韾苑 Tak Hing Yuen Seafood Restaurant beef meat balls Mar-2013 Bamboo steamer.JPG

| image_size = 300

| caption = Steamed meatballs in a bamboo steamer

| alternate_name =

| country = Hong Kong, Guangdong

| region =

| creator =

| course = Dim sum

| served =

| main_ingredient = Beef

| variations =

| calories =

| other =

}}

{{Chinese

| pic =

| picsize =

| c = {{linktext|山竹|牛肉|丸}}

| p = shānzhú niúròu wán

| y = sāanjūk ngàuh yuhk yún

| l = tofu bamboo beef ball

| showflag = jp

| j = saan1 zuk1 ngau4 juk6 jyun2

}}

Steamed meatball ({{lang|zh|山竹牛肉}}) is a common Cantonese dim sum dish.{{cite web|title=Nutrient Values of Chinese Dim Sum|url=http://www.cfs.gov.hk/english/programme/programme_rafs/files/20070227_ra_dim_sum_pdf_full_e.pdf|publisher=Food and Environmental Hygiene Department|access-date=11 June 2015}} It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and a few slivers of chan pei or dried orange peel used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce ({{zh|t=喼汁|cy=gīp jāp|p=jiézhī|first=j|j=gip1 zap1}}).