Before processing the beef, grate one inch Ginger and 1 Tsp of Sichuan pepper in 1/4 cup of cold water for about 5minutes. Strain off the solids and keep the infused water.
Trim off any fat from a lean beef cut, and cut them into half inch cubes. Add beef cubes into a food processor.
Measure out sweetpotato starch, baking powder, fish sauce, tamari sauce, sugar, salt and black pepper and add everything into the Ginger infused water.
Pulse blend a few times then pouring the mixture of seasoning liquid into the food processor and blend until the meat are in smooth consistence for about 1 minute.
Chili the pured beef in a freezer for 20 minutes.
Heating up a large pot of water just before boiling while waiting the meat to be chilled or making a second batch. Using palm to squeeze out one inch diameter meatball at a time into the hot water. Waiting until the meatball rise up from the bottom. Scoop it out with a spoon and transfer into a large bowl with ice cold water to cool.
These meatballs are great for hotpots, soups. Freeze leftover in a zipbag for future use. Label with the date.
