Vietnamese Beef Balls (bo vien)

I have an allergic reaction every time I eat beef, but bo vien is one dish that I can't resist. I don't trust the frozen meat balls sold in supermarkets since there have been a lot of warnings out there, especially involving the products coming from China. Therefore, for years I have tried different recipes for Bo vien . Most home cooks are afraid of making beef balls at home, but after a few attempts at preparing beef balls, I feel so confident to share this simple bo vien recipe with you.
Ingredients:
3 lbs beef shank, thinly sliced*
4 tbs fish sauce
1 tsp salt
1 tbs sugar
3 tbs potato starch
4 tbs olive oil
2 tbs sesame oil
2 tsp baking powder
1/4 cup garlic, minced

Directions:
Mix all the ingredients together and let marinate overnight. Before proceeding, transfer the meat to the freezer for 30 minutes ( this guarantees the chewiness of beef balls). Divide the meat into 3 parts and work with each part at a time (do not over load the food processor). Process meet until smooth, yet firm. Stop occasionally to scrape down the sides of the work bowl. The paste should spring back to the touch.

Wash your hands and rub with some oil. With one hand, grab a handful of the meat and close your hand into a fist.

Squeeze out a small portion of the paste, about 1 teaspoon, between your thumb and index finger.

 Roll that portion into a round smooth ball (additional oil will likely be needed). Continue until all the paste is used.

In a large pot with water, bring to a boil. Drop the meatballs into the boiling water and let them cook for a few minutes.

The meatballs will be cooked when they float to the top.

 Remove the meatballs and drop into ice water to prevent from discoloring.

 Serve along with Vietnamese beef noodle soup (Pho). Beef balls freeze very well.

* Traditionally beef shank is used for the bo vien recipe, but I use the same quality ground beef that is used to make hamburgers, and everything still turns out perfectly fine.