How to Make Delicious and Chewy Beef Balls at Home That Everyone Loves

How to prepare Beef tendon balls

• 1

  Prepare the meat and beef tendons

  Wipe the beef with damp paper and then cut it into small square pieces for easier grinding. Place all the cut pieces into a plastic bag and put it in the freezer for 3 – 4 hours.

  Wash the beef tendons thoroughly, cut them into small pieces with a knife, and also place them in the freezer for 3 – 4 hours.

  How to prepare beef and beef tendons without unpleasant odor

  • For beef, do not wash it directly with water as it can cause the beef to lose its quality; instead, just use a damp cloth to wipe it clean.
  • If you want to remove the unpleasant smell from the beef and tendons, you can pound roasted ginger and rub it on the surface of the meat, then wipe it again with water.
  • To make it easier to cut the meat and tendons, after washing, you can place them in the freezer for about 30 minutes to 1 hour until they become slightly firm before starting to cut.

  

  
• 2

  Marinate and grind the meat

  Take the beef out of the refrigerator and put it into the meat grinder. We will grind the meat in 3 times, each time for about 3 minutes.

  In the first round, add garlic to grind with the beef. In the second round, gradually add the baking powder, cornstarch, cooking oil, and fish sauce that have been prepared into the grinder and continue grinding for another 3 minutes.

  After 2 rounds of grinding, the meat is also finely minced, at this point, we turn on the grinder to the smallest setting for the final grind. Add 1/2 teaspoon of pepper and 3 tablespoons of ice water into the grinder and blend the mixture for 3 minutes.

  Put the ground meat and the prepared beef tendon into a bowl and mix well. Scoop the mixture into a plastic bag and refrigerate in the freezer for about 30 – 45 minutes.

  How to grind beef for a crunchy and delicious texture

  • To achieve a chewy and crunchy beef ball, the meat should be placed in the freezer for 3 – 4 hours before grinding, ideally, it should be kept in the freezer overnight before starting to grind to achieve a creamy texture.
  • During the grinding process, you can directly add 1 tablespoon of ice cubes to grind with the meat instead of ice water. Adding ice cubes or ice water helps keep the meat cold, making the final beef balls crunchier and tastier.

  

  

  

  
• 3

  Boiled Beef Balls

  Place a pot on the stove, add about 1 liter of water, and bring it to a boil over high heat. When the water boils, reduce the heat to medium.

  Use scissors to cut a corner of the bag to squeeze the meat onto a spoon and shape it into balls, doing this until the entire mixture of meat and beef tendons is used up.

  After boiling for about 3 minutes, when the beef balls float to the surface of the water, boil for another 5 – 7 minutes, then take one ball out and cut it with a knife to check if it’s cooked. If the beef tendon part is still slightly pink, boil for an additional 3 minutes and turn off the heat.

  Prepare a bowl of cold water, and transfer the boiled beef balls to the cold water; doing this will help make the beef balls crispier and chewier. Soak in cold water for about 2 – 3 minutes, then take them out to finish.

  

  

  

  
• 4

  Final Product

  The beef tendon balls have a delicious flavor, with the chewy, fatty tendons blending perfectly with the crispy, chewy meat. The beef tendon balls are fantastic when served with hủ tiếu, phở, or vermicelli!