50-75 grams.

When making meatballs, you need to add 50-75 grams of starch, 150-250 grams of water, and 5-12 grams of edible salt per pound of meat. Before making meatballs, you need to remove the large tendons on the surface so as not to affect the taste of the meatballs. The prepared meatballs can be eaten directly or used to make braised meatballs, vegetable and meatball soup and other delicacies.