Beef Balls

Recipe Ingredients

2 lbs	908g / 32oz	Boneless beef round
6 tablespoons	90ml	Fish sauce (nuoc mam)
6 tablespoons	90ml	Water
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
2 teaspoons	10ml	Baking powder
		Freshly-ground black pepper
2 tablespoons	30ml	Sesame oil
2		Beef stock
1/4 cup	15g / 0.5oz	Chopped green onions
2 teaspoons	10ml	Nuoc Cham - see * Note

Recipe Instructions

* Note: See the "Nuoc Cham" recipe which is included in this collection.

Cut the meat into 1-inch cubes. Place in a large mixing bowl. In a small mixing bowl, combine the fish sauce, water, cornstarch, sugar, baking powder and sesame oil. Season with black pepper. Whisk well and add the beef. Toss well. Cover and refrigerate overnight.

Remove from the refrigerator and place in the bowl of a food processor, fitted with a metal blade. Process until smooth. To test, bring a small pot of water to a boil, add a teaspoon of the mixture to the water and cook for about 1 minute. Remove from the water, taste and adjust seasoning. Roll the rest of the mixture into individual balls, about 1 tablespoon for each ball.

In a saucepan, bring the beef stock to a boil. Add the meat balls, stirring occasionally. When the meat balls start to float, cook for an additional 5 minutes. Stir in the green onions, nuoc cham and black pepper. Ladle into individual bowls and serve.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C19)

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