Beef meatballs for hot pot

Ingredients

• 500 g Ground beef (20% fat) (Choose beef with a good fat content for tenderness)
• 30 ml Fish sauce (nuoc mam) (Salty Vietnamese sauce, to be added with the ice water)
• 5 g Salt (About 1 teaspoon)
• 2 g White pepper (About ½ teaspoon, freshly ground if possible)
• 5 g Sugar (1 teaspoon, balances the salt of the fish sauce)
• 5 g Garlic powder (Garlic powder, 1 teaspoon)
• 20 g Tapioca starch (2 tablespoons, provides elasticity)
• 100 ml Ice water (Very cold water, ideally with pre‑made ice cubes)
• 1-2 pcs Ice cubes (optional) (Add if the dough remains gritty after blending)

Instructions

1. Cool the meat

   Spread the ground beef on the tray in an even layer and place in the freezer for about 1 hour, or until it is firm.

   Time: PT1H

2. Prepare the spice mixture

   In a bowl, combine the salt, white pepper, sugar, garlic powder, tapioca starch, fish sauce and ice water. Whisk well until fully dissolved.

   Time: PT5M

3. Blend the meat with the mixture

   Transfer the frozen meat to the blender, add the spice mixture and blend on medium speed until a smooth, puree‑like texture is achieved.

   Time: PT5M

4. Adjust the texture (optional)

   If the dough still has granules, add 1 to 2 ice cubes and blend again for a few seconds.

   Time: PT2M

5. Beat the dough for elasticity

   Pour the dough into a large bowl. With your hands, strike it against the bottom of the bowl about 15 times to eliminate air and develop elasticity.

   Time: PT2M

6. Chill

   Cover the bowl with plastic wrap and place in the refrigerator while you bring the water to a boil.

   Time: PT10M

7. Heat water to 85 °C

   Fill a pot with water, heat until it reaches 85 °C (ideal temperature for cooking the meatballs).

   Time: PT10M

   Temperature: 85°C

8. Form the meatballs

   Lightly dampen your hands with hot water. Take a small amount of dough, roll it between thumb and forefinger to form a walnut‑sized ball, then place it in a bowl of hot water to keep it pliable.

   Time: PT10M

9. Cook the meatballs

   Drop the meatballs into the 85 °C water and cook for 10 minutes. The temperature should stay between 80 °C and 85 °C throughout cooking.

   Time: PT10M

   Temperature: 85°C

10. Cool and rinse

    Transfer the cooked meatballs to a bowl of cold water, rinse quickly then drain. They are ready to be used in hot pot soup or stored.

    Time: PT5M

Nutrition Facts

Calories

280

Protein

20 g

Carbohydrates

6 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ground beef (20% fat): Ground shank meat, Ground chuck meat
• Instead of Fish sauce (nuoc mam): Light soy sauce, Worcestershire sauce (in small amount)
• Instead of White pepper: Black pepper
• Instead of Sugar: Honey (reduce slightly)
• Instead of Garlic powder: Fresh pressed garlic (reduce amount)
• Instead of Tapioca starch: Corn starch, Potato starch
• Instead of Ice water: Very cold tap water

Equipment Needed

• Tray or large plate
• Freezer
• Large bowl
• Large‑capacity blender
• Pot
• Kitchen thermometer (optional)
• Tablespoon
• Hot water bowl
• Strainer or skimmer

Critical Steps — Do Not Skip

• Cool the meat before blending
• Blend until a smooth puree is achieved
• Beat the dough against the bowl to develop elasticity
• Cook at 80‑85 °C without boiling

Chef Tips from the Video

• Using 20% fat ground beef guarantees a moist texture.
• A small splash of nuoc mam adds umami depth without making the meatballs too salty.
• For perfectly round shapes, use a small ice‑cream scoop as a mold.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Portion and place in freezer bags; keeps up to 3 months.

Room temperature: Do not store at room temperature.

Make-Ahead Tips

• Form all the meatballs and freeze them on a sheet before transferring to a bag.
• The meatballs can be added directly, frozen, to hot pot soup without prior thawing.