How to make Crispy Fried Meatballs and the recipes of Crispy Fried Meatballs

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Crispy Fried Meatballs (Bakso Goreng)

Bakso goreng is a delightful Indonesian-Chinese dish, adapted by Chinese immigrants in Indonesia. This recipe, passed down from Linawati Hioe, a Jakarta-born Hakka, combines pork and shrimp into crispy, savory meatballs loved by generations.

Time: 1¼ hours
Makes: 40 to 45 meatballs (8 to 10 servings as part of a multicourse family meal)

Ingredients

  • 2 pounds ground pork
  • 1 pound shrimp, peeled, deveined, and 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 vegetable oil (or as needed) for deep-frying
  • Chili sauce for serving

Instructions

  1. In a large bowl, combine ground pork, chopped shrimp, green onions, eggs, cornstarch, fish sauce, sugar, salt, and white pepper. Mix thoroughly with hands until well combined and the mixture clumps well into balls.
  2. Line a plate with paper towels. In a large wok, heavy skillet, or Dutch oven, heat vegetable oil over high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Adjust heat as needed to maintain temperature.
  3. Take a small portion of the pork-shrimp mixture and shape it into a golf ball-size ball (about 1-inch in diameter), squeezing it out of the hole at the top of your fist. Place the shaped meatball in an oiled tablespoon and carefully drop it into the hot oil.
  4. Fry the meatballs in batches of 8 to 10 at a time, ensuring they are not overcrowded, until they turn golden brown and crispy, about 4 to 5 minutes. Use a slotted spoon to remove the meatballs, allowing excess oil to drain on the paper towel-lined plate.
  5. Between batches, remove any debris from the oil using a slotted spoon or wire mesh strainer. Return oil to 350°F (175°C) before frying the next batch.
  6. Serve the crispy fried meatballs hot with chili sauce and/or freshly steamed rice.

Pat’s Notes: This recipe yields a generous amount of meatballs. Leftovers can be used to stuff vegetables or added to soups. For perfectly shaped meatballs, consider using a mini ice cream scoop or cookie scoop.

Grandma Says: Ensure the oil is at the right temperature to achieve crispy meatballs without them becoming greasy. Enjoy these bakso goreng as a main dish or appetizer for any occasion!

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