Meatballs, beef balls and beef tendon balls originated from Meizhou Hakka and spread in the Pearl River Delta. Since the late Jin Dynasty, many Han people in the Central Plains moved south, forming the early Hakka clans. Later, some Han people moved eastward to Fujian or southward to Guangdong and other places. In order to avoid the war in the Central Plains, the Hakkas suffered greatly from migration, looking forward to the country and the people's safety, longing for family reunion, and enjoying peace and harmony forever, they specially made a round Hakka meatball with outstanding local characteristics and strong festive colors.

There are two ways:

A pill (handmade, traditional practice):

Fresh pork nitrile or beef tendon (500g), refined salt (20g), seasoning powder (4g), clear water (10g) and potato powder (30g).

Method:

1. Slice fresh nitrile meat or beef tendon meat, beat it repeatedly with a small round iron hammer, remove the tendon and pound it into minced meat.

2. Put the mashed meat into a deeper pot, add water, refined salt and potato powder, mix well, and beat it back and forth in the pot to make meat glue;

3. Squeeze the pork glue in the palm of your hand with your left hand, and let the meat glue squeeze out from the tiger's mouth. Dig the meat paste into a ball with a porcelain spoon with your right hand, and put it into a clean water pot with a temperature of about 70 degrees for solidification;

4. After all the meat glue is kneaded into pills, soak the meatballs with a small torch until the meatballs float on the water (they must be cooked with a small fire, and the fire will make the meatballs swell and burst);

5. Pork balls just out of the pot can be boiled, fried and boiled. If you want the original Hakka flavor, you can cook soup. Meatballs dipped in garlic hot sauce taste better.

Second, ordinary meatballs:

Chop a proper amount of fresh pork belly, add potato powder according to the ratio of about 10: 1, add a proper amount of salt and monosodium glutamate, stir them evenly with chopsticks or hands, and knead them into small pieces by hands (divide them into irregular balls with a diameter of about 3 cm at will without too much force or rounding).

Then put it in a pot to steam, or cook soup, and add chopped green onion and celery when you are out of the pot, and you can serve.