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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish sauce	1/4	cup		6.3	0.6552	0.9108	0.0018
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
potato starch	1	tablespoon		-	-	-	-
potato starch	1	teaspoon		-	-	-	-
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127
beef shank	2	lbs	trimmed boneless	1161.2160000000001	0.0	197.31599999999997	34.9272
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
oriental sesame oil	1	teaspoon		-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.