Dongfu meatballs are a specialty delicacy in Jiaozuo, Henan, with a history of more than 300 years. The method of making Dongfu meatballs is not complicated. The first step is to make the wrapping, the second step is to make the fillings, the third step is to make the meatballs, and the fourth step is to boil the soup. Dongfu meatballs are made from pork belly, beef, corn starch and various seasonings. They have a refreshing texture and a rich soup flavor.

Make the wrapping. First, chop the prepared pork belly into fillings and set aside. You can use a meat grinder or do it manually. Artificially made fillings have the best taste. Soak the peppercorns in warm water to extract the peppercorn water, then pour the peppercorn water into the meat filling and stir evenly in one direction so that the meat filling can fully absorb the peppercorn water, which can remove the fishy smell and greasiness of the pork. Then beat the meat filling for about fifteen minutes. After the beating is completed, add an appropriate amount of salt, white pepper, cooking wine, ground ginger and corn starch to the meat filling. Then continue to beat the meat filling clockwise. The longer the beating time, the more elastic the texture of the meatballs will be. Beat the meatballs until they are smooth and ready to use.

Make the filling. Because the wrapping is made of pork and is relatively greasy, the filling needs to be lean beef. You can add an appropriate amount of carrots to the beef. There is no need to ensure the texture of the meat filling, so you can use a meat grinder to grind the beef directly into mince. Wash the carrots and grind them into a puree using a meat grinder, and squeeze out all the water. Then pour the beef filling, carrot puree, corn starch, ground ginger, salt, white pepper and pepper water into a large enough container and mix thoroughly. Place it in the refrigerator for about two hours. After the meat filling is solidified, it can be used.

Make meatballs. Take the wrapping material and shape it into a ball and flatten it, take the filling and wrap it in it, then seal it, and the meatballs are finished. Make all the meatballs in the same way and place them in the refrigerator. When eating, just take it out and cook it.

Make soup. The quality of the soup can improve the taste of the meatballs. The meatball soup uses chicken bones and pork stick bones as much as possible to make the soup delicious and the meatballs have a smooth texture. Finally, add an appropriate amount of chopped green onion and coriander to the meatball soup and it is ready to serve.