How to Make Easy Pork Meatballs (No Additives, All Natural)
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We previously shared a recipe for Chinese-style pork meatballs. If you love soft, bouncy meatballs, this recipe is for you. I learned this method from a friend, and the texture and flavor are equally impressive.
Looking for new ways to make pork meatballs at home? Today I’m sharing my homemade pork meatball recipe. Feel free to substitute beef or chicken breast according to your preference. Made with real ingredients and absolutely no additives. Crispy, tender, and springy—they blow store-bought meatballs out of the water. So, what are pork meatballs made of?
Ingredients for Homemade Pork Meatballs
| Ground pork | 500g |
| Scallions, ginger, garlic | to taste |
| Sweet potato starch (or tapioca starch) | 20g |
| Salt | to taste |
| White pepper powder | 2g |
| Sichuan pepper powder | 1-2g |
| Baking soda | 2g |
| Ice water | 120g |
Steps for Making Pork Meatballs
1. Rinse the pork, cut into small pieces, and trim away any connective tissue.
2. Freeze the cut pork in the refrigerator for 1-2 hours until the surface is firm but not solid. Avoid freezing it completely solid—if it’s too hard, your food processor may struggle to blend it.
3. Place the frozen meat into a meat grinder. I used 1 pound of meat and added 8 grams of salt. Adjust seasoning to your preference. If unsure, follow my recipe first.
4. Grind until the mixture becomes smooth, sticky, and highly elastic. The finished meat mixture must be ice-cold to the touch.
5. Fill a pot with cold water. Shape the meat mixture into meatballs and drop them one by one into the pot. You’ll notice the meatballs float to the surface instead of sinking to the bottom.
6. Once all meatballs are in the pot, turn on the heat. Simmer over low to medium heat the entire time. Immediately turn off the heat when the water begins to gently boil. Cover with a lid and let them sit for 3–5 minutes. The meatballs should not significantly increase in size during cooking. If the meatballs puff up too much, it means the heat was too high.
7. Once the meatballs are steamed through, remove them and drain. Cooked this way, the meatballs turn out tender, bouncy, and juicy, with a rich, savory flavor—no fishy taste or dryness, just exceptional texture. Follow my method with confidence—made with real, simple ingredients, no additives, and tastier than store-bought.
What’s the secret ingredient in meatballs?
1. You absolutely must freeze the pork first, and be sure to add ice water when grinding it. This ensures the meat mixture stays very cold throughout. Then, when boiling the meatballs, always use medium-low or low heat. Turn off the heat before the water comes to a full boil, cover the pot, and let the residual heat finish cooking the meatballs. Mastering these two points is key to achieving tender and springy meatballs.
2. Don’t skip the baking soda — it makes a big difference!
Q&ACommon Questions about Pork Meatballs
Q: How do I control the amount of salt?
Personally, I find 8g of salt per 500g of meat works well for me. Feel free to experiment a few times—adjusting to your taste is the best recipe for you.
Q: Why add baking soda to pork meatballs?
Baking soda makes the meatballs more tender and springy.
