“The meatballs made in Yangming prefecture are as large as tea cups and are unsurpassed in delicateness and flavour. Served in a clear umami soup, these meatballs melt in the mouth. They are likely made from a mixture of half lean and half fatty pork with tendons and ligaments removed, minced finely and held together with starch.”
This recipe brings up the topic of using of starch to hold together minced/ground meat. While this is nothing out of the ordinary, very few actually manage to do so successfully.
Using starch is like using salt, one must use the minimal amount possible or risk ruining a dish. Personally, I favour a technique from Liang Shiqiu‘s (梁實秋) food memoir “Yashe discusses cuisine” (雅舍談吃), where starch was actually not used in the ground meat mixture itself. It is only after the meatball has been shaped does one rub onto its surface a small amount of starch lightly coated on one’s palms. Meatballs made using this method hold their form, are light and tender, but most importantly, still tastes like meat.
The point here is that one should never overuse “structural ingredients” just to make a food hold its form. Starch used in tiny quantities is almost imperceptible and works wonders. But when it is used in even slightly larger quantities, one might as well be eating paste. A rather dense sturdy paste, that is. If possible, it’s better to avoid using starch altogether. The same goes for using eggs or breadcrumbs in Western meatballs and meatloaf.
On somewhat related note, anyone who add starch, eggs, or breadcrumbs into their hamburger patties deserves to be publicly flogged. Just eat a Harvey’s burger and you’ll agree with me on the first bite.