Lao-Style Beef Meatballs

Ingredients

• 1 kg ground beef (Preferably well chilled; use lean-to-medium ground beef.)
• 1 tbsp garlic powder (Fresh garlic may be used instead, according to the transcript.)
• 4 tbsp wheat flour (The transcript is somewhat unclear but refers to approximately four spoonfuls of flour.)
• 2 tbsp granulated sugar (White or brown sugar may be used.)
• 0.5 tbsp salt
• 1 cup ice water (Keep the water very cold while mixing.)
• 1 tbsp baking powder (Add after the initial blending and kneading stage.)
• water for poaching (Use enough water to fill the pot to a depth that allows the meatballs to float freely; season lightly if desired.)
• pho or rice noodles (Cooked, for serving; quantity is to preference.)
• fried garlic (For serving, to taste.)
• bean sprouts (For serving, to taste.)
• fresh herbs (Such as cilantro or other fresh herbs; for serving, to taste.)
• ice (For an ice-water bath.)

Steps

1. 1

   Place the chilled ground beef, garlic powder, flour, sugar, salt, and ice water in a food processor or meat grinder. Process until the mixture becomes very smooth and cohesive, about 10 minutes. If you do not have a machine, combine the ingredients thoroughly by hand first, then knead vigorously until smooth.

2. 2

   Add the baking powder and knead or process again for about 5 minutes, until the baking powder is completely incorporated and the mixture is smooth, sticky, and elastic.

3. 3

   Cover the beef mixture and place it in the freezer for approximately 45 minutes. The mixture should become very cold and firm but not frozen solid.

4. 4

   Remove the mixture from the freezer and knead it again for 2–3 minutes to loosen it and distribute the cold evenly.

5. 5

   Fill a large pot with enough water for the meatballs to cook freely. Bring the water just to a boil, then reduce the heat to low so the water remains at a gentle simmer rather than a rolling boil.

6. 6

   Moisten one hand with water. Scoop a portion of the beef mixture into that hand, close your fingers around it, and squeeze it upward through the gap between your thumb and index finger to form a smooth ball. Use a wet spoon to slide the meatball into the simmering water. Keep the spoon wet and repeat, making evenly sized meatballs.

7. 7

   Poach the meatballs gently until they rise to the surface and are cooked through. After the last meatball has been added, continue simmering for about 15 minutes. Avoid a vigorous boil, which can make the meatballs rough or cause them to break apart.

8. 8

   Remove the cooked meatballs and immediately transfer them to a bowl of ice water. Chill them until completely cool, then drain well. The ice bath helps set the texture and keeps the meatballs springy.

9. 9

   Slice the cooled meatballs or leave them whole. They may be served as prepared, or grilled or fried before serving, as mentioned in the post.

10. 10

    To serve, blanch or cook the noodles separately and place them in bowls. Add the beef meatballs, a little fried garlic, bean sprouts, and fresh herbs. Serve warm with the broth or accompaniments of your choice.

Notes

The transcript is machine-transcribed and several ingredient words are unclear, especially the flour. The stated method emphasizes keeping the beef mixture cold, processing it until very smooth, gently simmering rather than boiling hard, and using an ice-water bath after cooking. Refrigerate cooked meatballs for up to 3–4 days or freeze them in an airtight container for longer storage.

Nutrition per serving

• main
• appetizer
• Southeast Asian
• beef
• noodles
• poached
• grilled
• fried