dry fried meatballs

How to Make Crispy Deep-Fried Meatballs

Deep-fried meatballs, a beloved Chinese appetizer, boast a crispy exterior and tender, flavorful interior. Here’s a simple guide to crafting this dish.

Ingredients:

500g ground pork (or a mix of pork and beef), 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp white pepper, 1 finely chopped scallion, 1 grated ginger, 1 egg, 2 tbsp cornstarch, and oil for frying.

Steps:

1. Prepare the mixture: In a bowl, combine ground pork, soy sauce, Shaoxing wine, white pepper, scallion, ginger, and egg. Mix thoroughly in one direction until sticky. Gradually add cornstarch and continue mixing until the paste is thick and holds shape.

2. Shape the meatballs: Wet hands with water to prevent sticking. Pinch small portions of the mixture (about 1.5 tbsp each) and roll into 1.5-inch balls.

3. Fry the meatballs: Heat oil to 170°C (340°F). Gently drop meatballs into the oil, ensuring not to overcrowd the pot. Fry over medium heat for 4-5 minutes, turning occasionally, until golden brown and crispy.

4. Drain and serve: Remove with a slotted spoon and drain on paper towels. Serve hot with a dipping sauce of soy sauce, vinegar, and chili oil.

Tips: For extra crunch, double-fry the meatballs: first at 160°C until cooked through, then at 190°C for 30 seconds to crisp up. Enjoy this crispy, savory snack as a party favorite or side dish!