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Teochew Beef Balls

Name: Teochew Beef Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20 servings
Cuisine: cantonese
Ingredients: fresh beef; baking soda; Ice cubes; Salt; MSG; Fried garlic granules; tapioca starch; beef fat

groups20 servingsspeedHardcountertopsPrep: 15 minsskilletCook: 25 minsscheduleTotal: 40 minsoutdoor_grillBoiled

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:08

Cut the beef, remove tendons and impurities, and cut into appropriate sized chunks

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Watch out

Remove tendons thoroughly when cutting beef, otherwise it will affect the texture of the minced meat and meatballs.

Ingredients:fresh beef (8000 g)

Tools:knife

Active Cooking

00:00:17

warningStay safe

Strictly prohibit putting your hands into the machine opening while mixing to avoid severe crushing injuries.

Turn on the machine, put the beef into the machine to grind, mix quickly and evenly until all minced into fine pieces
Keep the mixing time fast to prevent the beef paste from cooking and losing elasticity due to rising temperature

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Watch out

Mixing time must be fast, otherwise the rising temperature of the beef will cause it to lose its elasticity.

Ingredients:fresh beef

Tools:meat grinder

Active Cooking

00:00:50

Turn on the refrigeration function in advance, and when ice forms in the machine, pour all the minced beef into it
Add 1 tablespoon of baking soda, put in appropriate amount of ice cubes, cover and mix
Mix for 10 to 20 seconds until the beef paste gains elasticity

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Watch out

The refrigeration function must be turned on in advance and beef added after ice forms, otherwise high temperature will cause the beef to lose elasticity.

Ingredients:fresh beefbaking soda (1 tbsp)Ice cubes

Tools:meat ball machine

Active Cooking

00:01:37

During machine mixing, add 120g salt, 50g MSG, 130g fried minced garlic, and 100g tapioca starch in order
Cover and continue mixing evenly so the seasonings are fully incorporated into the meat paste

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Watch out

Seasonings must be added in portions according to the amount, otherwise they cannot be mixed evenly.

Ingredients:Salt (120 g)MSG (50 g)Fried garlic granules (130 g)tapioca starch (100 g)

Tools:meat ball machine

Active Cooking

00:01:57

Add 3 jin of beef fat, which is the key to making the meatballs juicy
Cover and mix for a few turns, and once the meat paste is whipped, scoop it out for later use

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Watch out

Mix the beef fat for just a few turns, otherwise over-mixing will cause the fat to melt too much.

Ingredients:beef fat (1500 g)

Tools:meat ball machinebasin

Active Cooking

00:02:33

Prepare a bowl of cold water, dip a soup spoon into the cold water, hold the meat paste in the hand and use the soup spoon to squeeze out the meat balls
Put the shaped meat balls directly into warm water controlled between 60 degrees and 80 degrees Celsius
The remaining meat paste must be stored in the refrigerator to prevent the temperature from getting too high and cooking it prematurely

local_fire_department60°C to 80°C warm water

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Watch out

The water temperature for shaping meatballs must be controlled between 60°C and 80°C, otherwise the surface will cook prematurely.

Ingredients:fresh beef

Tools:large pottablespoon

Active Cooking

00:03:06

Cook the shaped beef balls slowly over heat, keeping the water from boiling vigorously
Boil until the beef balls float, are thoroughly cooked, emit aroma and have elasticity, then remove

local_fire_departmentSimmer on low heat, do not let water boil

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Watch out

The water must never boil vigorously when cooking beef balls, otherwise they will easily burst or lose elasticity.

Ingredients:fresh beef

Tools:large potmesh strainer