Asian (or more specifically, Chinese) meatballs are rated on how “bouncy” they are when you bite into them, so they’re very different to the meatballs you get at Ikea. The traditional way to make meatballs (ie. beef balls, pork balls, chicken balls, fish balls etc. etc.) is to mince the meat very finely, season it, add some tapioca or cornstarch, » Read More