Cheesy Meatballs Recipe

Dec 23, 2013 by Jessica

Few months ago I just found out or probably realized that deep fried meatballs are originated from China and they who came to Indonesia had somehow made it so popular. In Indonesia, especially Java, fried meatballs can be easily found as a side for chicken noodle, as an appetizer or as a nibble. Bottom line, fried meatballs is something that can easily be found in Indonesia. There are some variations of the meatballs; dense and heavy or hollow and light. I prefer the second one just because it’s not as filling and thus, I can eat more! Haha.

Two notes on making this cheesy fried meatballs is to keep the oil at medium heat which will allow the meatballs to expand and cook to perfection. Also, make sure that the cheese is added into the centre of the meatballs so it won’t touch the oil and create oil splatter.

Cheesy Meatballs

• 500 gram minced pork (or beef / chicken)
• 300 gram minced prawn
• 300 gram tapioca flour
• 2 tablespoon cornstarch
• 3 eggs
• a pinch of pepper
• 1 teaspoon of salt
• a pinch of sugar
• 1/2 teaspoon of baking powder
• 1/2 package of Kraft’s easy melt cheese, cut into cubes

Instructions

1. Combine all ingredients (except for cheese) in a large mixing bowl.
2. Mix the ingredients well until it’s sticky to your spoon / hand.
3. Form the meatballs using hands / 2 spoons to the size of your liking. Add 1 or 2 cheese cubes to the centre of each meatball.
4. Pour oil into a wok / a deep fryer, set heat into medium. Once the oil is ready, add meatballs into the wok without overcrowding it.
5. Fry meatballs for around 8-10 minutes until golden brown, check if it’s thoroughly cooked. Bigger meatballs will require longer time to cook.
6. Once cooked, transfer meatballs to a paper towel lined plate to reduce the oil. Continue to deep fried the rest of the meatballs.
7. Enjoy!

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Tags

• Pork
• Recipe
• Seafood

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