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Fried Hokkien Mini Meatballs

 
I have not met anyone (yet) who doesn’t like fried meatballs. Fried meatballs is a must for us whenever we are having steamboat. I’m not sure when this “traditional” first started but no one is contesting against it.

Bear Naked Food Fried Hokkien Mini Meatballs

 

Making these Fried Hokkien mini meatballs is a breeze, and since they were made into bite size pieces, it was even easier to pop them into the mouth. Crispy on the outside and juicy inside, these Asian flavored meatballs are great to go with just about anything. The incorporation of  fish paste in the minced meat gave them a slightly bouncy and airy mouth-feel texture.

Bobo fish paste

Fish Paste available in major supermarkets, wet markets or Asian grocer stores.

Ingredients:
8 oz (250 g) minced pork
7 oz (200 g) fish paste
1 small onion – finely diced
1 egg – beaten
¼ tsp light soy sauce
¼ tsp fish sauce
¼ tsp five-spice powder
Few dashes white pepper
½ tsp sugar
Pinch of salt
Vegetable oil for frying

Makes about 30 bite size meat balls

Recipe source: Rasa Malaysia (slight modification)

 

 

Ingredients for Bear Naked Food fried hokkien mini meatballs

The line up.

Add all the ingredients in a large bowl and mix with your hands. Squeeze and bind all the ingredients well.

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Cover bowl with cling wrap and refrigerate for at least 2 hours or overnight.

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Bring the minced pork to room temperature 30 mins before cooking.

Dab your palms with some water to prevent the meat from sticking to your hands too much.

Scoop 1 tsp (or more) of pork mixture and roughly mold into a ball.

k

 

I like to make them into bite size portion, feel free to make them bigger if you wish. They will shrink a little when cooked.

Roughly mold them without being too precise.The uneven edges will crisp up when fried.

Roughly mold them without being too precise.The uneven edges will crisp up when fried.

Fry in hot oil (180°C/350°F) for 2 -3 mins, until golden brown. If the size of the meat balls are larger, cook them longer.

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Serve hot or at room temperature with your favorite chili dip.

Bear Naked Food Fried Hokkien Mini Meatballs

 

Bear Naked Food Fried Hokkien Mini Meatballs

 

Bear Naked Food Fried Hokkien Mini Meatballs

 

Bear Naked Food Fried Hokkien Mini Meatballs

 

 

Fried Hokkien Mini Meatballs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizers
Cuisine: Chinese
Serves: 30 mini meatballs
Ingredients
  • 8 oz (250 g) minced pork
  • 7 oz (200 g) fish paste
  • 1 small onion – finely diced
  • 1 egg – beaten
  • ¼ tsp light soy sauce
  • ¼ tsp fish sauce
  • ¼ tsp five-spice powder
  • Few dashes white pepper
  • ½ tsp sugar
  • Pinch of salt
  • Vegetable oil for frying
Instructions
  1. Add all the ingredients in a large bowl and mix with your hands. Squeeze and bind all the ingredients well.
  2. Cover bowl with cling wrap and refrigerate for at least 2 hours or overnight.
  3. Bring the minced pork to room temperature 30 mins before cooking.
  4. Dab your palms with some water to prevent the meat from sticking to your hands too much. Scoop 1 tsp (or more) of pork mixture and roughly mold into a ball. I like to make them into bite size portion, feel free to make them bigger if you wish. They will shrink a little when cooked.
  5. Fry in hot oil (180°C/350°F) for 2 -3 mins, until golden brown. If the size of the meat balls are larger, cook them longer.
  6. Serve hot or at room temperature with your favorite chili dip.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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