When making meatballs, don't add too much water at a time. Stir in one direction until the meat is strong. After adding seasoning, you can add a little starch to increase the viscosity, and the number and amount of water added depends on the situation. The most important thing is to stir the meat so that it won't come apart.

Extended data

nutritive value

Among livestock meat, pork has the lowest protein content and the highest fat content. Lean pork has a high content of protein, which can contain up to 29g of protein and 6g of fat per100g. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel more energetic.

Pork can also provide essential fatty acids for human body. Pork is sweet, nourishing yin and moistening dryness, which can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. Pork chop nourishes yin, pork belly supplements deficiency and strengthens spleen and stomach.

References:

Baidu encyclopedia-nutritional value of meatballs