The steps to make beef balls are as follows: Ingredients: 1 pound of beef, 170 grams of ice, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of salt, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of light soy sauce, appropriate amount of potato starch, and appropriate amount of baking powder.

Steps: 1. Here is 1 pound of beef, wash it with water and put it on the cutting board.

2. Then remove the fascia from the beef, then cut it into small pieces, and put it directly into the meat grinder after cutting.

3. Then add 170 grams of ice cubes and grind them into a puree. When grinding the meat, adding ice cubes together can make the meatballs more elastic. There is no need to pour them out after beating.

4. Then start seasoning, minced ginger, minced garlic, salt, sugar, pepper, light soy sauce, potato starch, baking powder, then continue to beat into a fine minced meat, beat for a while.

5. After beating, pour it out and cover it with plastic wrap, then put it in the refrigerator for two hours. The two hours of freezing will not cause the meatballs to freeze.

6. Take it out and pour it into the bucket of a chef's machine. Then use the medium setting to beat for 15 minutes. If you don't have a machine, just start. It will take a little longer and is more labor-intensive on your arms. As long as you feel the resistance and strength, you can clearly feel it.

That's it.

7. This is what it looks like after stirring.

8. Then we can boil the water. Just heat the water with the lid. When the water in the pot is boiling and there are small bubbles, we start to make the balls.

9. Grab a handful of minced meat and squeeze it out from the tiger's mouth, then scoop it out with a spoon and put it directly into the pot. The size of the meatballs can be whatever you like. If you want to make the meatballs the same as those sold outside, pinch them a little larger.

10. When cooking the meatballs, keep the fire low all the time. Be sure not to let the water in the pot boil. Put all the meatballs into the pot and continue to cook for a while. Cook until the meatballs float and then cook for 5 minutes. Turn off the heat. At this time, all the meatballs will be cooked.

Cooked.

11. After taking it out, quickly put it into the ice water prepared before. This can quickly cool down the meatballs and make the meatballs more elastic. Then you can eat the meatballs after taking them out.

12. This meatball is really super elastic. You can feel its elasticity when you pinch it with your hands. When you break it open, you can see that it is very delicate inside.

It tastes exactly the same as the ones sold outside, but the beef tastes richer and more delicious. I’ve learned that I don’t have to go out to buy it anymore.

13. If you can't finish it, put it in a fresh-keeping bag and freeze it for later use. You don't need to defrost it the next time you eat it. Just put it in the pot and cook it for 10 minutes and you can eat it.

14. Like me, I prefer to drink soup. After the broth is cooked, just add the meatballs and cook for 5 minutes. Add some celery leaves to enhance the flavor before taking it out of the pot. A pot of fragrant beef meatball soup is ready.