Hello, as long as you pay attention to the following points, the cooked meatballs will not come apart. First of all, use fresh meat to make stuffing. The ratio of fat meat to lean meat is 3:7. There are more lean meat, so chop it up. In addition, put an egg into every 300g of meat stuffing, add chopped green onion, Jiang Mo, salt and melted raw flour, pour in 100g of water three times, and stir in one direction with chopsticks to make them mix into a whole. Don't put the meatballs after they are boiled. When the water temperature is 30-40 degrees, you can scoop the meat into the pot once and dip the spoon in cold water once.