To make meatballs by yourself, the ingredients are not soft. The basic formula is fresh meat, salt, low temperature, and beating. The fresh beef is fully stirred with salt, and beat until it "glues" to become a meat slurry. A saltsoluble protein in the meat tissue is used to form a network structure through sufficient stirring, resulting in an elastic taste. Final heating sets the protein. The emulsification effect of this protein must be below 12ºC. The meat is frozen and cooled before it begins to beat, and then the temperature of the water for cooking the meatballs can be controlled to make beef balls with crisp teeth.

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Homemade Beef Ball Recipe