Does the chinese method of throwing minced meat really make a difference?
Yes, there is a definite difference in the texture when the meat is prepared in this way.  I have heard that the proteins in the meat are separated by the beating process, which gives the resulting meat a very bouncy, chewy or even rubbery texture when eaten.  Most other meatballs do not have this type of texture, and are more apt to fall apart, say Spanish/Mexican Albondigas, Swedish or Italian meatballs have quite a different texture.  

If you have Netflix there is a series of short documentaries called Flavorful Origins, on Chaoshan food, in two of the films they made mention to these techniques.  Season 1, episode 13 is titled, Beef Meatballs.  The other is episode 17, Fish Ball and wrapped fish.  The beef meatballs, are beaten with an iron bar for 30 minutes.  While the fishballs are slammed down into a bowl. Hope this helps.