Fried Hokkien Mini Meatballs
Prep time
Cook time
Total time
Recipe type: Appetizers
Cuisine: Chinese
Serves: 30 mini meatballs
  • 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
  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.
Recipe by Bear Naked Food at