Pho Beef Meatballs | Luke Seen
Introduction to Pho Beef Meatballs | Luke Seen
These bouncy meatballs are a staple in Lao households, showing up in noodle soups, spicy salads, or grilled and dipped into sauces to enjoy with sticky rice. At the night market, you’ll often see them served with a warm bowl of pho or grilled on skewers with sweetened fish sauce. They can be made with pork or fish, but in this recipe I use beef. They also freeze well, so you can make a batch ahead of time and have them ready the next time you cook pho or other Lao noodle soups for family and friends.
In the Lao language, the term luke seen literally means “meat child,” a playful way of describing these small-sized meatballs. The phrase can be used for meatballs made from any protein, not just beef. So the next time you hear luke seen, you’ll know it refers to these bouncy, springy meatballs and not the crumbly kind that fall apart.
What are the special equipments needed?
You can make these meatballs with a KitchenAid, but I prefer using a food processor since it’s much faster. Once the beef is blended into a paste, it tends to spread into all the corners of the processor, so be sure to scrape it down well to use every bit. When it’s time to shape the meatballs, wear plastic gloves. The mixture is very sticky, and gloves make the process much easier.
Ingredients Needed for Pho Beef Meatballs | Luke Seen
tapioca flour: helps give the meatballs that extra bounce
Accord powder: a meat processing addictive that helps the meat become sticky and bouncy; if you don’t have access to it, you can use 1/2 teaspoon baking powder.
msg: add more umami and flavor to the meatballs
salt: adds flavor and helps the meat become a paste.
garlic powder: the dry garlic helps bring in more of the flavor to the meatballs
onion powder: adds more flavor to the meatballs
Lao Spices Lao bbq blend: customize the flavor to your preferred flavors (or chicken bouillon)
white pepper: adds more flavor
ice cold water: helps keep the meat cold and loosens the mixture so the meatballs are more plump
vegetable oil: keeps the meatballs moist
ground beef (lean): protein is needed to make these meatballs
ice cubes: helps keep the meat cold while its getting processed and becomes a paste
Step by Step Instructions
Mix the seasonings
Start by combining the dry ingredients in a small bowl: tapioca flour, salt, garlic powder, onion powder, white pepper, MSG, and Lao Spices Lao BBQ blend. Whisk well to evenly mix. Add the cold water and oil to the bowl and stir until smooth. Pour this mixture over the cold ground beef. Using gloved hands, mix thoroughly; the liquid will absorb into the meat within a few seconds.
Make the meat paste
Place all the meat in a food processor and add half of the ice cubes on top. Process for 1–2 minutes, until most of the ice has melted. Scrape down the sides and process again for another 1–2 minutes. Repeat this step, and on the third round add the remaining ice cubes. Process for 2–3 minutes, until the mixture is smooth and homogenous with no clumps. If a few ice pieces remain, simply remove and discard them.
Use a spatula to transfer the sticky meat paste into a large bowl, checking all parts of the processor since the paste spreads easily. Cover the bowl with plastic wrap and refrigerate for at least 1 hour while you prepare the sauce.
Make the sauce
In a medium pot over medium heat, add the granulated sugar and let it melt, stirring with a spatula as the edges begin to liquefy. Cook until the sugar turns a light golden color. Carefully add the water and fermented garlic water, stirring to combine. The sugar will harden at first then let it simmer until it fully dissolves. Once smooth, stir in the tamarind paste, MSG, and fish sauce. Reduce the heat to low, mix well, then transfer the sauce to a bowl. Refrigerate until cooled.
Form the Meatballs
After chilling the meat paste for at least 1 hour, set up your workspace. You’ll need a small bowl of cold water, a plastic glove, a large spoon, and a large pot of hot water (just below a simmer).
Wearing the glove on your non-dominant hand, grab a handful of meat paste. Squeeze it so a small portion pushes out between your thumb and index finger. Use your thumb to press the paste back and squeeze again until a small rounded shape forms. Dip the spoon in cold water, scoop the meatball from the paste, and gently drop it into the hot water. Repeat until all the paste is used.
Cook the meatballs in the hot water for about 10 minutes, keeping the water just below a simmer to prevent them from splitting. Strain the meatballs into a large bowl.
Grill the Meatballs
I’m using a large pancake rack on my stove to grill the meatballs, but a large pan works too. Thread the meatballs onto bamboo skewers, then lightly spray the cooking surface with vegetable oil and heat over high. Place the skewers on the rack and press them down with a heavy plate. Cook for 2–3 minutes, then flip the skewers and repeat. The meatballs are ready when both ends are slightly charred.
How long will it last?
If you’re saving the meatballs for pho or other soups, freeze them in a large zip-top bag and they’ll keep for several months. Grilled meatballs, however, should be eaten within 3–4 days.
More Lao Recipes
Pho Meatballs
These Pho Meatballs are springy, savory beef balls that add incredible flavor and texture to a steaming bowl of pho. Popular across Laos, these bouncy meatballs are also enjoyed in noodle soups, spicy salads, or grilled on skewers with dipping sauce. Traditionally made with beef, pork, or fish, this recipe uses beef for an authentic, homemade version of the classic pho beef ball. Perfect for meal prep, they freeze well so you can always have a batch ready for pho night, Lao noodle soups, or easy family meals.
Ingredients
Instructions
- Mix the dry seasonings: In a small bowl, whisk together the tapioca flour, Accord powder, MSG, salt, garlic powder, onion powder, Lao BBQ seasoning, and white pepper.
- Make the wet mix: In a medium bowl, combine the cold water, vegetable oil, and the dry seasoning mix. Whisk until smooth.
- Combine with meat: Place the ground beef in a large bowl. Pour the wet seasoning mixture over the beef and mix until evenly combined.
- Process with ice: Transfer the beef mixture to a food processor. Add the ice cubes and blend until the texture is very fine, about the consistency of soft-serve ice cream.
- Chill: Scrape the mixture into a large bowl, cover with plastic wrap, and refrigerate for 1–2 hours.
- Set up the cooking station: Prepare a large pot of hot (but not boiling) water. Next to it, set out a bowl of cold water, a spoon, and a glove for shaping the meatballs.
- Shape and cook: Put on the glove and wet your hand then grab a handful of the chilled meat mixture. Squeeze it through the space between your thumb and index finger to form a ball (about 1 tablespoon each). Use the wet spoon to scoop the ball cleanly and drop it into the hot water. Repeat with the remaining mixture. Let the meatballs cook gently for about 10 minutes.
- Skewer the meatballs and then grill it on each side until lightly golden.
- Enjoy with the meatball sauce.
- In a deep mortar, add the chili and fermented garlic and smash into a paste.
- In a small pot on medium heat, add the sugar and melt until golden.
- Add the water and fermented garlic water and bring to a simmer until all the sugar is melted.
- Add the garlic paste, tamarind paste, msg, and fish sauce then mix well. Bring it to a simmer and let it reduce until the sauce starts making bubbles.
- Pour it into a cup and then place it in the fridge to cool.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.