Keto Vietnamese Beef Balls (Bò Viên) | Kitchenaid Stand Mixer Method (Edit recipe)

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Tried, tested & approved by my recipe testers. Bouncy beef balls without starch! If you are looking for a healthy and authentic Vietnamese beef ball recipe, this is it! These beef balls has the bounce, texture and flavours of the ones used for Pho noodle soups in Vietnam. Read the reviews in my video. You will not be disappointed!

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PREP TIME

5 minutes

COOK TIME

20 minutes to 25 minutes

INGREDIENTS

Serves: 10-12

Ingredients

1 tsp Sea Salt
1 1/2 lb Ground Beef
1/4 cup Allulose, powdered
1 tsp Sea Salt
3 tsp Mushroom Seasoning
1 tsp Baking Powder
1/2 tsp Baking Soda, baked (see video for how-to)
1 tsp Garlic Powder
1 tsp Onion Powder
1.5 Tbsp Fish Sauce
1 Tbsp Black Pepper
2 Tbsp Egg Whites, liquid
2 Tbsp Lard

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

ICE BATH INGREDIENTS:
2.5 quarts cold water
6-8 ginger slices
1 whole onion, chopped
2 tbsp sea salt
2 tbsp mushroom powder seasoning
Method:
In a large bowl, add all the ingredients together except for the ground beef and mix well.
If using beef shank, slice thinly and use a meat grinder to grind it once. If using ground beef, skip this step.
Add in the ground beef and combine all the ingredients.
Transfer the meat to a large ziplock bag to freeze by spreading and rolling it out thinly. Put your stainless steel stand mixer bowl in the freezer at the same time. If not, add enough ice cubes to the bowl to keep it cold 30 minutes before using.
Freeze the meat and keep the stand mixer bowl in the freezer for 3 hours.
Remove the meat and stand mixer bowl from the freezer. Remove the ice cubes from the stand mixer bowl if applicable.
Using your hands, break the meat into smaller pieces. Add it to your cold stand mixer bowl.
Use the flat head attachment to mix the meat. Slowly increase the speed to speed 6-8. Speed 10 if possible.
Beat the meat for 10 minutes.
Stop the machine every 3 minutes to scrape the sides with a spatula.
Keep the meat in the mixing bowl covered with saran wrap and freeze for another 1 hour.
When you are ready to take it out from the freezer, prepare the ice bath.
Mix the meat mixture again for 5 minutes.
Shape the balls and add it to the pot. Allow it to stay in the ice bath for 30 minutes.
Transfer the pot to the stove and cook on low or medium low heat. Do not cover the pot.
Cook for approximately 20-25 minutes, depending on size of the beef balls. It will float to the top and will change its colour from pink to gray.
Prepare a large bowl of cold water and add the cooked meatballs in. Let cool and remove the beef balls. Strain out the excess water and refrigerate until ready to use.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	200
Fat:	12 g
Carbohydrates:	1 g
Protein:	19 g
Cholesterol:	63 g
Sodium:	1083 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.