Fried Meatball Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the whole milk over them. Let sit for 5 minutes until softened, then break up any large pieces with a fork.

In a large mixing bowl combine the ground pork and ground veal or beef (if using).

Add the soaked breadcrumbs (including any excess milk), the egg, minced garlic, finely chopped onion, grated Parmesan, soy sauce, hoisin, salt, black pepper, five-spice powder, and chopped cilantro (if using).

Mix gently with your hands or a sturdy spoon until just combined. Do not overwork the meat — mix until ingredients are evenly distributed and mixture holds together when pressed (about 30–45 seconds).

Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld and firm up the mixture for easier shaping.

While the meat chills, combine the all-purpose flour, cornstarch, 1/4 tsp salt, and ground white pepper in a shallow bowl and whisk to blend.

Heat a heavy skillet or wok over medium-high heat and add the neutral oil. Warm the oil to 350°F (175°C) for deep-frying in a pan; if you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle immediately but not smoke.

Shape the chilled meat mixture into meatballs about 1 1/4 inches in diameter (makes roughly 18–22 meatballs depending on exact size). Keep a tray nearby lined with parchment.

One by one, lightly dredge each meatball in the flour-cornstarch mixture, shaking off excess. This thin coating helps produce a crisp exterior when fried.

Working in batches so you don't overcrowd the pan, carefully add the meatballs to the hot oil and fry, turning occasionally, until deeply golden brown and cooked through, about 6–8 minutes per batch depending on size. The internal temperature should reach 160°F (71°C) for pork.

Use a slotted spoon to transfer cooked meatballs to a wire rack set over a baking sheet to drain and keep crisp while you finish the rest.

In a small saucepan or skillet, combine the chicken or pork stock, hoisin sauce, chili garlic sauce, soy sauce, rice vinegar, and brown sugar. Whisk to dissolve the sugar.

Bring the sauce to a gentle simmer over medium heat. Taste and adjust balance — add a touch more sugar for sweetness, more chili for heat, or more vinegar for brightness.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water in a small cup to make a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1–2 minutes until the sauce thickens to a glossy, clingy glaze.

Reduce heat to low and keep the sauce warm. If it becomes too thick, stir in a little warm stock or water to loosen.

Place the hot fried meatballs in a large bowl or shallow pan. Pour the warm hot-roast-pork-style glaze over the meatballs and gently toss to coat each one evenly. Work quickly so the glaze clings to the hot, crisp surface.

Transfer glazed meatballs to a serving platter. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing, steamed rice, or as part of a larger roast-pork-style plate.

Leftovers: store cooled meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet, adding a splash of water if needed to rejuvenate the sauce.