I've always wanted to make Vietnamese style meatballs as they have a springy and bouncy texture, unlike the western style meatballs made with bread crumbs.
RunAwayRice's recipe seems to work best. You can use most kinds of meat and your own kind of special seasoning. You have to work the ground meat to a paste. The injection of air in the processing plus the leavening effect of the baking powder make the meatball's texture bouncy and springy.
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