1-ish pounds ground pork
a small amount of finely minced green onion
3 (or 4) cloves garlic, minced
1 teaspoon salt
2 eggs, beaten
1 cup plain dry bread crumbs
1 teaspoon sesame oil
1/4 cup oil for frying
In a bowl, combine all ingredients except oil – that’s for frying!
While the oil is heating up, start making balls from the mixture. When the oil is ready, slide the meatballs down the side of your pan and into the oil. It’s a little trick I figured out. (It feels really professional too.) No need to mess with a spoon when your hands are already covered in stuff. (I can’t believe I used to plop things into the middle of hot oil and wonder why I was burning myself.)
Rotate the meatballs a few times until all sides are brown. They’ll be in the pan for a total of about 10 minutes. You’ll know they’re done when they are crispy. I like meatballs extra crispy.
Serve with rice, sriracha, and soy sauce. Chunky, creamy coleslaw is an added bonus to balance the salty/garlic/hotness. (We didn’t have any cabbage. Sigh.)
