Video recipe
Super Bouncy Homemade Beef Balls
Bouncy. Juicy. Pure Perfection.
Adapted from Kit Mak (Kit Mak Cooking Channel)
Every step links back to that moment in the video
Chef Kit Mak's homemade beef ball recipe simplifies traditional labor-intensive meat pounding. By leveraging a food processor and precise chilling techniques, anyone can achieve Hong Kong dim sum style bouncy beef balls at home.
Estimated timing — actual time may vary with cooking speed and heat.
What makes this version work
Strict moisture control with ice water and egg white
Chill meat paste thoroughly before whipping into sticky paste
Poach gently in 60-70°C water below boiling point
Ingredients
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Meat Base
- 12% Fat ground beef 500gor lean beef with 12% beef fat
Moisture
- Ice water 30g
- Egg white 37gabout 1 egg white (35-39g)
Seasonings & Powders
- Salt 8g
- Chicken powder or fish sauce 6g
- White pepper powder 1g
- Tapioca flour 30g
- Baking powder 8.5gor 3-4g baking soda
Flavorings (Choose One)
- Fried garlic 12gfor fried garlic flavor (10-15g)
- Crushed black pepper 1.25湯匙for black pepper flavor (1-1.5 tbsp)
Equipment
- Food processor
- Stand mixer or wooden spoon
- Ice water bath bowl
Steps
Pre-grind the beef mince
Time 5 minDivide 500g of 12% fat ground beef into two batches. Pulse in a food processor until finely and evenly ground.
How to tellBeef mince becomes finely textured and uniform.Watch at 3:10Add moisture and seasonings to form meat paste
Time 5 minAdd 30g ice water, 37g egg white, 8g salt, 6g chicken powder, 1g white pepper, 30g tapioca flour, and 8.5g baking powder. Pulse in the food processor 3 to 4 times until the meat paste turns smooth and sticky.
How to tellMeat paste sticks to the bowl sides with a smooth pink color.Watch at 4:30Chill the meat paste in the fridge
Time 150 minTransfer the meat paste to a bowl, cover with cling wrap, and chill in the refrigerator for at least 2 to 3 hours (overnight recommended). Chilling cools down the paste and allows proteins to lock in moisture.
How to tellMeat paste feels thoroughly cold, firm, and elastic.Common mistakeIf cooked without chilling thoroughly, the meatballs will lose bounce and break apart.Watch at 6:00Add flavorings and whip vigorously in one direction
Time 10 minTake out the chilled meat paste, mix in 12g fried garlic or 1.25 tbsp crushed black pepper. Use a wooden spoon to whip vigorously in one direction about 200 times until highly gelatinous.
How to tellMeat paste sticks firmly to the spoon and demonstrates strong pull and elasticity.Watch at 7:50Poach meatballs in sub-simmering water
Time 10 minHeat Low heatHeat a pot of water to 60-70°C (barely simmering 'shrimp-eye' water, do not boil). Squeeze meat paste through your thumb and index finger, scrape round balls with a spoon into the water, and poach over low heat until floating.
How to tellBeef balls turn opaque, set in shape, and gently float to the surface.Common mistakeBoiling water will tear apart the set meat structure and ruin the bouncy texture.Watch at 9:50Shock meatballs in an ice bath to lock in bounce
Time 5 minScoop out the cooked floating beef balls and immediately plunge them into an ice water bath. Temperature shock quickly tightens the meat structure for maximum bounce.
How to tellBeef balls feel firm, tight, and highly springy to the touch.Watch at 11:30Simmer in clear soup and serve
Time 5 minHeat Medium heatBring the ice-chilled beef balls back to a gentle boil in a fresh clear broth. Garnish with seaweed, chopped celery, or cilantro, and serve piping hot.
How to tellSoup is fragrant and beef balls bite with juicy springiness.Watch at 12:30
Chef's secrets
Strict Moisture Ratio
500g of beef requires precisely 30g ice water and 37g egg white. Excess moisture prevents gelatin binding, while too little makes the meatballs dry.
Chill Thoroughly Before Whipping
Chilling the meat paste for at least 2-3 hours or overnight is crucial. Low temperature stabilizes protein fibers and locks in moisture for optimal bounce.
Poach Below Boiling Point
Keep water temperature around 60-70°C while shaping meatballs. Rapidly boiling water tears the delicate set meat structure apart.
Whip Vigorous in One Direction
Whipping the chilled paste in one direction around 200 times aligns protein strands into a sticky gelatin matrix that clings tightly to your wooden spoon.
Storage & reheating
Fridge
Store cooked beef balls in an airtight container in the fridge for up to 3-4 days.
Freezer
Drain cooked beef balls after ice bath and freeze in ziplock bags for up to 1 month.
Reheating
Reheat by dropping directly into boiling soup or hot pot for 3-5 minutes until heated through.
Variations
Fried Garlic Beef Balls
Mix in 10-15g of fried garlic granules to infuse rich nostalgic garlic aroma.
Black Pepper Beef Balls
Stir in 1-1.5 tbsp freshly ground black pepper for a zesty, spicy punch.
FAQ
Why are my beef balls soft and pasty instead of bouncy?
This usually happens due to excess moisture or high paste temperatures. Keep ingredients cold and chill the paste thoroughly before whipping in one direction.
Can I use store-bought ground beef?
Yes, choose ground beef with around 12% fat content. Higher fat lowers elasticity, while lower fat results in a dry texture.
Is baking powder necessary?
Baking powder or soda helps retain moisture and promotes springiness. Adding 8-9g baking powder or 3-4g baking soda is recommended.
Must I use tapioca flour? Can I substitute cornstarch?
Tapioca flour provides superior elasticity and smooth sheen. Cornstarch can be used as a backup, though bounce will be slightly reduced.
No time to cook?
The same wok-fired cooking, already made for you at Bryt Kitchen.
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