Crispy Fried Meatballs (Bakso Goreng)

Name: Crispy Fried Meatballs (Bakso Goreng)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds ground pork; 1 pound peeled and deveined shrimp (finely chopped); 2 green onions (finely chopped, white and green parts); 2 eggs; ¼ cup cornstarch; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 tablespoon salt; 1 teaspoon ground white pepper; 2 cups (or as needed) vegetable oil (for frying); Chili sauce (for dipping)

Indonesian-style fried pork and shrimp meatballs with a crispy exterior and tender interior. Made with a blend of pork and shrimp, they make an ideal appetizer or side dish.

40 min

Easy

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Ingredients

ground pork 2 pounds

peeled and deveined shrimp (finely chopped) 1 pound

green onions (finely chopped, white and green parts) 2

eggs 2

cornstarch ¼ cup

fish sauce 1 tablespoon

sugar 1 tablespoon

salt 1 tablespoon

ground white pepper 1 teaspoon

vegetable oil (for frying) 2 cups (or as needed)

Chili sauce (for dipping)

Instructions

Mix the filling

In a large bowl, use your hands to mix the pork, shrimp, green onions, eggs, cornstarch, fish sauce, sugar, salt, and white pepper together until well combined. The resulting filling should be moist and easily stick together into balls.

Heat the oil

Line a plate with paper towels. In a large wok, heavy-bottomed skillet, or Dutch oven, heat the oil over high heat until a deep-fry thermometer registers 350°F (about 175°C) (see frying tips on page xiii). Fry a small piece of the pork mixture and taste. Adjust seasoning if needed. Reduce heat to medium-high.

Shape and fry

Grab a handful of the pork mixture and squeeze it through your fist so it comes out through the opening between your thumb and index finger, rolling it into golf-ball-sized balls (about 1 inch in diameter). Place the meatballs in an oiled spoon and carefully lower them into the oil. Fry in batches (8 to 10 meatballs per batch) until golden brown and crispy, about 4 to 5 minutes. Remove the meatballs with a slotted spoon, shake off excess oil, and drain on paper towels.

Clean the oil

Use a slotted spoon or strainer to remove any debris from the oil, and bring the oil temperature back up to 350°F before frying the next batch. Repeat until all the meat mixture is fried.