Beef Meat Balls

Prep time: 2 hours 20 minutes

Cook time: 40 minutes

Serves: 3

Beef Meat Balls

Another popular snack that can be found everywhere in Thailand is ลูกชิ้น-luk chin (meatballs). It's a versatile snack that people enjoy at any time. Personally, I love eating them in various ways—grilled, fried, added to noodle soup, or in spicy salads. If you walk through street food markets, this is definitely one menu item you'll come across. They can be made from pork, beef, fish, chicken, or shrimp. I really love them!

Ingredients

  • Main

Steps

  • Prepare the Ingredients:

    1. Blend all the ingredients together until the mixture is smooth and well-combined.

      Blend all the ingredients together until the mixture is smooth and well-combined.

    2. Refrigerate the mixture in the normal fridge compartment for 2 hours.

      Refrigerate the mixture in the normal fridge compartment for 2 hours.

  • Cook the Beef Meat Balls:

    1. Cook the meatballs in water, but do not let the water boil as it may cause the meatballs to crack. Use low heat instead.

      Cook the meatballs in water, but do not let the water boil as it may cause the meatballs to crack. Use low heat instead.

    2. Shape the meatballs into small or large sizes, depending on your preference. If you have a meatball mold, you can use that as well.

      Shape the meatballs into small or large sizes, depending on your preference. If you have a meatball mold, you can use that as well.

    3. Simmer until the meatballs are cooked. The meatballs will float to the surface when done (if unsure, cut one open to check the inside).

      Simmer until the meatballs are cooked. The meatballs will float to the surface when done (if unsure, cut one open to check the inside).

    4. Scoop the meatballs out and transfer them to a bowl of cold water (you can add ice in the water). Let them cool for 10 minutes to release heat.

      Scoop the meatballs out and transfer them to a bowl of cold water (you can add ice in the water). Let them cool for 10 minutes to release heat.

    5. Remove the meatballs and place them in a colander to drain off the water completely.

      Remove the meatballs and place them in a colander to drain off the water completely.

    6. The meatballs are ready to use in various dishes such as noodle soup, grilled meatballs, spicy meatball salad, or any recipe of your choice.

      The meatballs are ready to use in various dishes such as noodle soup, grilled meatballs, spicy meatball salad, or any recipe of your choice.

Recipe Notes

Tips

What you'll need

  • Minced beef - The main ingredient providing the meaty base and flavor for the meatballs.
  • Seasoning powder - Enhances the overall flavor of the meatballs. You can use beef-flavored seasoning powder or a versatile all-purpose seasoning.
  • Sugar - Essential for enhancing and bringing out the natural flavor of the beef.
  • Baking powder - Helps create a slightly airy and tender texture in the meatballs by improving the binding and structure.
  • Salt - Essential for enhancing and bringing out the natural flavor of the beef.
  • Tapioca Flour - Acts as a binder to hold the mixture together and gives the meatballs a smooth and springy texture.
  • Soy Sauce - A versatile condiment that can be added (about 1 teaspoon) to enhance the umami flavor of the meatballs. It deepens the savory taste and adds a subtle richness to the overall profile.
  • Water - Hydrates the mixture, making it easier to blend and shape while contributing to the meatballs' soft and moist texture.