My mother does this:

Prepare starch, glutinous rice, meat (the fat and thinness can be adjusted by herself, of course, it can't be all lean meat, otherwise the meatballs won't stick), oil (my mother said that fried pigs taste better), onions and common seasonings.

Chop the meat thoroughly with a knife. Now, of course, we use a meat grinder, add onions, seasonings and boiled glutinous rice (which takes some effort). Squeeze out the balls by hand, dip them in starch mixed with water, fry them in boiling oil, and take them out when the surface is golden. You're done!

ps: It's not "baldy", I think it's "Tuanzi", and the dialect sounds different. . . .