How to Make Beef Meatballs

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are a healthier binding agent.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree avoids preservatives and can be cheaper.

Knead 15 grams of cornstarch in a bowl.

Add 3 grams of salt, 4 grams of baking soda, 15 ml of fish sauce, 0.5 teaspoon of black pepper, and 8 grams of sugar to the cornstarch and mix well.

Add 5 cloves of chopped garlic to the mixture and mix again, then set aside.

Blend 500 grams of lean beef that is halfway frozen in a food processor, turning it on and off every 15 seconds.

If the beef rises while blending, open the lid and push it down.

Transfer the blended beef to a bowl if the blender is too small and repeat blending until all the beef is processed.

Blend the beef with the sauce mixture until the texture is smooth.

If the meat gets warm after blending, refrigerate it for one hour.

Prepare a pot of almost boiling water, ensuring it is not boiling to avoid breaking the meatballs.

Soak your hands and spoon in cold water to prevent sticking before shaping the meatballs.

Take a portion of the meat mixture, use your thumb and finger to shape it until smooth, then use a wet spoon to round it off and place it into the pot.

Cook the meatballs in the almost boiling water for 10 minutes.

After 10 minutes, transfer the meatballs into ice water to cool down.

Once cooled, transfer the meatballs into a container for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens