1. In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper. 2. Slice the meat into 1/8-inch-thick pieces. 3. Add to the marinade and mix well. 4. Cover and refrigerate for at least 4 hours, or overnight. 5. Before proceeding, transfer the meat to the freezer for 30 minutes. 6. Work with half of the beef at a time; do not overload the work bowl. 7. In a food processor, combine half of the beef with half of the garlic and sesame oil. 8. Process to a completely smooth but stiff paste, about 3 minutes. 9. Stop occasionally to scrape down the sides of the work bowl. 10. The completed paste should spring back to the touch. 11. Transfer the paste to a bowl. 12. Process the remaining beef, garlic and sesame oil the same way. 13. Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger. 14. Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball. 15. Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used. 16. Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water. 17. Arrange the meatballs without crowding in a single layer on the rack. 18. Cover and steam for 5 minutes. 19. Serve as an appetizer with chili sauce. 20. These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added). 21. Note: These meatballs may be frozen. 22. Thaw them thoroughly, then steam or simmer in boiling water until just heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
