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Deep Fried Meat Ball

Monday, May 25, 2009




There’s many variations for meat ball, it all depends on which part of the world you are living in. They range from east to west, from countries to families. All types of meats are being used, be it beef, pork or chicken. Then additional  ingredients is added into the basic meat mixture, and even the cooking method is extensive. The meat balls can be deep fried, steamed of even broiled in soup. I think every families has their very own recipe for their meat balls.

And  i always had fun cooking meat balls dishes. How they turn out depends on the mood i’m in when i’m preparing it. It’s always a nice challenge when you experiment with new ingredients and the feeling of  achievement is great when it’s well received by others.

This is most basic meat ball recipe i’ve cooked, and there definitely will be more posted in the future. Enjoy!

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 Deep Fried Meat Ball



200 g                    minced pork

1 tbsp                   onion, chopped finely

1 tsp                      dry parsley leaves

½ tsp                    five spice powder

1 tbsp                   mayonnaise

1 tsp                      sugar

½ tsp                   salt

1 tsp                      corn flour


2 tbsp                   corn flour

1                              egg, beaten

50 g                       breadcrumbs



1.    Combine all ingredients for meat balls and marinate for ½ hr in fridge.

2.    Roll meat balls into 1″ diameter balls and coat with corn flour.

        Set aside for 10 minutes.

3.    Dip meat balls into beaten egg and roll in breadcrumbs to coat.

        Roll around in breadcrumbs with gentle pressure for even coating of meat balls.

4.    Set aside for another 10 minutes so the breadcrumbs will not fall off when deep frying.

5.    Heat cooking oil to moderate high heat and deep fry meat balls.

6.    Fry until golden and remove from oil onto oil absorbent paper towel.

7.    Serve with chili, mayonnaise or other dipping sauce.

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