How to Make Chewy and Bouncy Pork Meatballs at Home

As soon as the weather turns cold, hot pot restaurants fill up. Many people love pork meatballs with their hot pot. Store-bought meatballs always leave me a little uneasy. My mother-in-law is especially particular—no matter how expensive the meatballs I buy, she won't let me feed them to my 3-year-old. She worries about the meat quality and fears too many additives.

I’ve tried making pork meatballs myself before, but they either fell apart when cooked or looked fine but tasted too floury and lacked chewiness. After many failed attempts, I finally perfected a recipe for bouncy, chewy meatballs that the whole family loves.

If you love homemade pork meatballs, this Chinese-style recipe will give you that bouncy and juicy texture that’s perfect for hot pot or noodle soup.

How to make bouncy pork meatballs: Master these simple tricks, and homemade Chinese meatballs become surprisingly easy. Follow this method—whether for beef or pork—and with just a meat grinder, you’ll achieve tender, springy bites that rival store-bought. We previously shared a Recipe for Swedish Meatballs; check it out if interested.

Pork Meatball Recipe Ingredients:

pork hind leg	500g
salt	10g
chicken bouillon powder	2g
ground black pepper	1g
baking soda	3g
tapioca starch	15g
ice cubes	90g

pork meatball Step-by-Step Instructions：

Step 1: Preparation

Trim any connective tissue from the meat, then cut it into small pieces. Place in the freezer for 2–3 hours until firm but not frozen solid. While freezing the meat, prepare about 90g of ice cubes or use chilled water. Freezing the meat first and adding ice water creates meatballs that are more springy and dense.

Step 2: Processing the Pork

Once frozen, grind the meat into a smooth paste using a meat grinder. I use a smart grinder that automatically stops when finished. For manual grinders, pulse for 3–5 seconds, then release the lever to let it cool before continuing to prevent overheating.

Step 3: Seasoning

Add all remaining ingredients from the list to the meat paste and mix thoroughly.

Step 4: Forming Meatballs

Scoop a handful of meat paste and squeeze into balls using your thumb and index finger. Dip a spoon in water to prevent sticking. Place the meatballs in lukewarm water. Once they float to the surface, they’re perfectly cooked.

Step 5: Boiling the Meatballs

Boiling technique is crucial. Start in lukewarm water over the lowest heat. Avoid boiling—add cold water when it nears a boil, repeating 2–3 times total. Cook for 7–8 minutes. Immediately transfer cooked meatballs to ice water.

Experience the springy texture of these meatballs firsthand! Each one bounces like a little ball, offering a satisfying chew when torn apart. Take a bite—they’re springy, crisp, and full of flavor. You can freeze leftovers in an airtight container for up to one month. Simply thaw and add them to hot pot, noodles, or stews for a quick meal. Homemade meatballs use simple, natural ingredients, resulting in a richer flavor and exceptional value.

Tips for making pork meatballs:

1. Adding tapioca starch enhances the meatballs’ stickiness and elasticity, preventing them from falling apart and making them more chewy and juicy. If tapioca starch isn’t available, sweet potato starch can be used, though other starches don’t work as well. Don’t add too much tapioca starch, as it will make the meatballs tough.
2. Baking soda creates crispy, tender, and springy meatballs. When heated, it releases carbon dioxide gas that forms tiny air pockets inside the meatballs, increasing their fluffiness and making them crispier and more elastic. Again, avoid using too much baking soda.
3. For chewy meatballs, grind the meat until the paste becomes thick and sticky. Then use chopsticks to stir vigorously in one direction for about 2 minutes. Continue until the paste offers resistance and becomes difficult to stir. This makes the meatballs more springy and firm.
4. If you struggle to shape meatballs using your thumb and index finger, consider purchasing a meatball maker for easier handling.

Common Questions (FAQ):

Q1. My pork meatballs fall apart easily when cooking. What should I do?

Make sure the water isn’t boiling vigorously, keep the heat low, and don’t cook them for too long—otherwise they’ll disintegrate. Also, when mixing the ingredients, always stir in the same direction with consistent force.

Q2. How can I make pork meatballs more tender?

Cooking them over low heat slowly helps keep the meatballs tender and smooth.

Go give it a try! If it’s your first time making easy meatballs for hot pot, follow my steps and start with a small batch. Once you get the hang of it, you can make extra and freeze them—no more buying store-bought meatballs!