Bouncy Chinese Beef Meatballs

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Bouncy Beef Balls are one of the variety of Xiamen/Amoy specialties. They are firm, springy, and crunchy in texture. Besides beef, pork, shrimps, fish, squid can also be used to make the bouncy meat balls.

  • 500 g Ground beef
  • 70 g Cornstarch
  • 1 tsp Salt
  • 1 tsp Chicken bouillon
  • 1 tbsp Sugar
  • 1/2 tsp White pepper powder
  • 3 tbsp Ice water
  1. Place the ground beef in a mixer and blend until you have a paste-like consistency. Season it with salt, chicken bouillon, sugar and cornstarch. Stir until fully combined.
  2. Turn the mixture onto a chopping board. Smash down the beef mass with a rolling pin while slowly adding in the ice water. Once the mixture forms a firm and cohesive mass, cover and chill for 1 hour in the fridge to achieve the desired flavour. Press the paste out through the thumb and index fingers into a pot of boiling water. Remove as soon as they are cooked.



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