Meatballs are very popular around the world and China is no different. We put it in hot pot, eat it with noodles, BBQ it, etc…- especially people from Chaoshan, China! In Chaoshan, you can find meat balls on every street corner. Chaoshan meatballs are even shipped all over China to little noodle shops. I shared some secrets to ensure your beef balls turns out amazing. You can make lots at one time and freeze some- it will last around a month. If you follow my technique and freeze the beef balls correctly, even after 1 month it will still taste like fresh meat balls- so juicy, soft and bouncy. They are also perfect for a weeknight meal where you don’t have so much time =)

1 pound of ground beef

1 tbsp of corn starch

1 tsp of sugar

1 tbsp of soy sauce

1.5 tsp of salt or to taste

1 tsp of white pepper

1 tbsp of ground garlic

1 tsp of chicken powder

1 tbsp Chinese cooking wine

1/2 cup of minced mushroom

A splash of water if needed