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Fried Meatballs

These crispy, golden-brown fried meatballs are a perfect blend of tender, juicy interiors and a crunchy exterior. Made with a mix of ground pork and beef, flavored with aromatic onions, garlic, and herbs, they’re versatile enough to serve as an appetizer, main dish, or even in soups and sandwiches. Quick to prepare and irresistibly delicious, they’re sure to become a family favorite!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • For the Meatballs
  • 1/2 pound 225g ground pork
  • 1/2 pound 225g ground beef
  • 1/2 cup breadcrumbs or panko for extra crunch
  • 1 large egg beaten
  • 1/4 cup finely chopped onion
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika optional, for color and flavor
  • Vegetable oil for frying
  • Optional Dipping Sauce
  • 1/2 cup tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Pinch of chili flakes optional

Equipment

  • Large mixing bowl
  • Deep fryer or heavy-bottomed pot
  • Thermometer (for oil temperature)
  • Small saucepan (for optional sauce)
  • Spoon or ice cream scoop (for shaping meatballs)
  • Paper towels (for draining)

Method
 

  1. Prepare the Meatball Mixture
  2. In a large mixing bowl, combine ground pork, ground beef, breadcrumbs, beaten egg, chopped onion, minced garlic, parsley, salt, black pepper, and paprika (if using).
  3. Use your hands to mix until all ingredients are evenly combined. Let the mixture rest for 10 minutes to allow flavors to meld.
  4. Shape the Meatballs
  5. Using a spoon or ice cream scoop, form the mixture into 1.5-inch (4cm) balls. Roll gently between your palms to ensure uniform shape. Place on a plate lined with parchment paper.
  6. Fry the Meatballs
  7. Heat 2-3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor temperature.
  8. Fry the meatballs in batches to avoid overcrowding, about 4-5 minutes per batch, flipping occasionally until evenly golden and cooked through (internal temperature should reach 160°F/71°C).
  9. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
  10. Make the Dipping Sauce (Optional)
  11. In a small saucepan, whisk together ketchup, Worcestershire sauce, honey, Dijon mustard, and chili flakes (if using). Heat over low heat for 2-3 minutes until slightly thickened. Serve warm with meatballs.

Notes

Texture Tips: For extra crispy coating, double-coat meatballs with breadcrumbs or panko before frying.
Meat Substitutions: Use all pork, all beef, or ground chicken/turkey for lighter versions.
Freezing: Uncooked meatballs can be frozen on a tray, then stored in a ziplock bag for up to 3 months. Fry directly from frozen (add 1-2 minutes to cooking time).
Serving Ideas: Serve with pasta, in sub sandwiches, or as a side with mashed potatoes and gravy.