Vietnamese Beef Meatballs (Bouncy Beef Meatballs, No Stand Mixer)

Ingredients

• 476 g Beef (lean, ground or sliced for processing) (Unmixed, not combined with pork or fat; use eye of round, sirloin, or pre-ground lean beef)
• 30 ml Fish sauce (Vietnamese or Thai fish sauce preferred)
• 1 tsp Garlic powder (Or substitute with fresh minced garlic)
• 0.5 tsp Black pepper
• 1 tsp Sugar
• 30 ml Vegetable oil (Any neutral oil)
• 15 g Potato starch (Or substitute with tapioca starch)
• 5 g Baking powder (Any brand)
• 4 tbsp Ice water (Very cold, with ice cubes)
• 0.5 tsp Salt (For boiling water)
• 1/4 Onion (For boiling water, optional)
• 1 stalk Scallion (For boiling water, optional)
• as needed Ice (for chilling water and shocking meatballs) (For ice bath and chilling)
• to taste Chili sauce (for serving) (Optional, for dipping)

Instructions

1. Mix beef and seasonings

   Place the ground beef in a large mixing bowl. Add fish sauce, garlic powder, black pepper, and sugar. Mix and knead thoroughly by hand for about 2 minutes to combine and help the proteins bind.

   Time: PT2M

2. Add oil, starch, baking powder, and ice water

   Add vegetable oil, potato starch, baking powder, and 4 tablespoons of ice‑cold water to the beef mixture. Continue to knead and mix vigorously for 3 minutes until the mixture is sticky and well combined.

   Time: PT3M

3. Shape and chill the beef mixture

   Transfer the beef mixture into a food‑safe plastic bag. Flatten into a slab about 1 cm thick. Knead or pound the mixture through the bag for an additional 1 minute to further develop texture. Spread the mixture evenly for fast chilling.

   Time: PT1M

4. Freeze the beef mixture

   Place the flattened beef mixture in the freezer for 2.5 hours, until very cold and semi‑frozen but not rock hard.

   Time: PT2H30M

   Temperature: -18°C (freezer)

5. Cut and process the chilled beef

   Remove the chilled beef from the freezer and cut into small pieces (by hand or with scissors) to fit your blender or food processor.

   Time: PT5M

6. Blend the beef in short bursts

   Blend the beef in your food processor or blender on low speed for 20 seconds. Stop, scrape down and redistribute the mixture. Repeat this process for a total of 5 cycles (20 seconds each), scraping between each cycle. If needed, blend a 6th time for 20 seconds until the mixture is very smooth, sticky, and pale pink.

   Time: PT3M

7. Final blending for smoothness

   Switch to high speed. Blend for 30 seconds, stop and scrape, then blend for another 30 seconds. Check that the mixture is smooth, sticky, and pale. If needed, chill and blend again briefly.

   Time: PT1M

8. Chill the blended mixture

   Place the blended beef mixture (still in the blender bowl or transfer to a bowl) in the refrigerator or freezer to keep it cold while you prepare the boiling water.

   Time: PT10M

   Temperature: 4°C

9. Prepare boiling water and ice bath

   Fill a large pot with cold water and add ice. Add 1/2 tsp salt, onion, and scallion (optional) for flavor. In a separate large bowl, prepare an ice bath with plenty of ice and water for shocking the cooked meatballs.

   Time: PT5M

10. Shape the beef balls

    Rub a little oil on your hands to prevent sticking. Scoop a portion of the cold beef mixture, squeeze it out between your thumb and forefinger to form a ball, and use a spoon to scoop it off into the cold water. Repeat until all mixture is shaped.

    Time: PT15M

11. Cook the beef balls

    Place the pot with shaped beef balls over medium heat. Slowly bring to a gentle simmer (do not boil vigorously). As the meatballs float and turn white, gently press them down with a spoon to keep them submerged. Skim off any foam. Once they float, simmer for 2‑3 more minutes to cook through.

    Time: PT20M

    Temperature: 85-90°C (gentle simmer)

12. Shock in ice bath and drain

    Immediately transfer cooked meatballs to the prepared ice bath. Let sit for 2 minutes to firm up and cool, then drain in a colander.

    Time: PT3M

13. Serve or store

    Serve beef meatballs with chili sauce, in noodle soup, or as desired. Store leftovers in the refrigerator or freezer.

    Time: PT1M

14. Cleanup

    Wash all bowls, utensils, blender/food processor, pot, and surfaces used. Discard or compost onion and scallion from boiling water.

    Time: PT30M

Nutrition Facts

Calories

180

Protein

18g

Carbohydrates

4g

Fat

10g

Fiber

0g