[homemade Hand-made Beef Balls]: How to Make Delicious and Tender Meatballs

[homemade Hand-made Beef Balls]: How to Make Delicious and Tender Meatballs

1. Prepare beef, pork, green onion and ginger;

2. Wash beef and pork, soak 2~3 hours in advance, remove a part of the blood, and cut into small diced meat;

3. Put it in a large container and add salt. Knead it with your hands until it becomes slightly sticky, cover it with plastic wrap, put it in the refrigerator, and refrigerate it for 3~4 hours or overnight;

4. Before the end of the refrigeration, chop the green onion and ginger, add hot water, and soak for 20-30 minutes in advance;

5. Put the refrigerated diced meat into the mixing barrel of the food processor. If the amount is large, you can process it in batches;

6. Beat into a puree. I just stopped beating for a while, then I stirred it with chopsticks and then continued to beat, so that the beating would be more even;

7. Add in all kinds of seasonings except cornstarch, and beat it again;

8. Filter the onion ginger water, the color of the onion ginger water should be slightly yellow;

9. Mix 2/3 amount of cornstarch with green onion and ginger water, and stir until there is no dry powder;

10. Add it to the mixing tank and continue to mix evenly;

11. Pour the whipped mashed meat into a basin, and add the remaining 1/3 of the cornstarch;

12. Use chopsticks to beat quickly in one direction, until the mashed meat starts to clump together;

13. Grab the meat mud with your hands and beat it hard, slowly you will find that the meat mud becomes more and more viscous and becomes a flexible meat mass. I fell about 500 times. The more you fall, the better your flexibility;

14. As shown in the figure, take a mass of meat paste and stick it on your palm, turn your palm down, the meat will not fall off, basically it is fine;

15. Put the beaten meat in the refrigerator and continue to refrigerate for 4~5 hours or overnight;

16. After the refrigeration is over, remove the meat puree. At the same time, boil a pot of clean water, the amount of water can be slightly more, the pot should also be larger, and it is better to turn to low heat after boiling. Grab a mass of meat mud with your hands, and squeeze out a ball with the power of a tiger's mouth;

17. Dip some water on the spoon and dig out a round meatball;

18. Put the spoon into the pot, the meatballs will fall off automatically after a few seconds. Make all the meatballs in turn, turn on medium heat, and slowly raise the meatballs until they rise to the surface;

19. Take out the meatballs, and when they are completely cooled, they can be bagged, sealed, refrigerated or frozen.

Tips:

1. For meat, remove the white fascia in advance. In addition, because beef has less fat, in order to increase the taste and avoid burning fire, it is necessary to add an appropriate amount of pork fat;

2. Add salt first to better release the actomyosin in the meat, which helps to increase the consistency of the meat filling. At the same time, it can make the meat stick more water and make it more tender;

3. The minced meat should be fully refrigerated to help taste and increase viscosity;

4. Don't be lazy when beating the mince, beat a few more times, the balls can be shot well;

5. When making the meatballs, dip some water on the spoon first, so that the surface of the meatballs will be smoother. You can also take a ball of meat and beat it back and forth between your hands;

6. When boiling the balls, keep the surface of the water calm, basically without bubbles, otherwise the balls will be easily washed out or cracked.