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Deep Fried Pork Meat Balls

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(Recipe ID: 491)

Serves 4

Preparation time: 20 minutes; Cook time: 20 minutes

Source: Vito De Carolis

Crowd pleasing starter course.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 pound Pork
  • 1 Slice of fresh ginger root
  • 1 1/2 tablespoons Cornstarch
  • 1 tablespoon Water
  • 1/2 teaspoon Fine sea salt *
  • 2 teaspoons Soy sauce
  • 2 cups Extra Virgin Olive Oil *

    Avanti Savoia Cooking/All Purpose Olive Oil suggested


  1. Mince pork and ginger root.
  2. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce.
  3. Add to pork and ginger and mix well.
  4. Form into walnut-size balls, but do not over-handle or pack too tightly.
  5. Heat Extra Virgin Olive Oil to about 375 degrees for deep-frying in a wok pan. 
  6. Add meatballs one at a time, and deep-fry several at once, turning frequently for even cooking.
  7. When meatballs float, remove from pan and let cool slightly.
  8. Reheat oil.
  9. Return meatballs to fry 1 minute more (cut one open to make sure meat is no longer pink).
  10. Drain on paper towel.
  11. Serve with a sweet-and-pungent sauce (see recipe) poured over.


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