Fried Meatballs

A perfect combination of pork and beef blended with herbs, garlic, and onion, then fried until golden brown and crispy. These deliciously savoury bites are tender inside and crisp on the outside — a comforting dish that’s ideal served in tacos, on their own, or as part of a hearty meal.

Prep Time 20

Cook Time 20

Total Time 40

Servings Portions

Ingredients

250 g minced pork
250 g minced beef
1 small onion finely chopped
2 cloves garlic crushed
1 tbsp chopped fresh parsley
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 large egg lightly beaten free range
3 tbsp breadcrumbs plus extra if needed
2 tbsp milk optional, for added moisture
3 tbsp plain flour
sunflower oil vegetable oil

Instructions

In a large mixing bowl, combine the minced pork and beef.
250 g minced pork, 250 g minced beef
Add the chopped onion, crushed garlic, parsley, oregano, salt and pepper.
1 small onion, 2 cloves garlic, 1 tbsp chopped fresh parsley, 1 tsp dried oregano, ½ tsp salt, ½ tsp black pepper
Mix gently using your hands or a wooden spoon until the ingredients are evenly distributed.
Add the beaten egg and breadcrumbs to the mixture. If it feels too firm, add a splash of milk to loosen it slightly.
1 large egg, 2 tbsp milk, 3 tbsp breadcrumbs
Mix again until everything is well combined and can hold its shape.
Using your hands, roll the mixture into small, even-sized balls — about the size of a walnut or just slightly smaller if you want them to fit nicely in tacos.
Lightly dust the meatballs with flour to help them brown evenly during frying. Shake off any excess.
3 tbsp plain flour
Heat a generous layer of oil in a large frying pan over medium heat. When the oil is hot, carefully add the meatballs in batches, making sure not to overcrowd the pan.
sunflower oil
Fry for about 8–10 minutes, turning occasionally, until they are evenly browned on all sides and cooked through.
Remove the fried meatballs with tongs or a slotted spoon and place them on a plate lined with kitchen paper to absorb any excess oil.
Enjoy your fried meatballs while still warm. They’re delicious on their own, dipped in a tangy sauce, or served in tacos with your favourite accompaniments.

Notes

Serving Suggestions for the Fried Meatballs:

Fried Meatballs are wonderfully versatile and pair beautifully with a range of sides and flavours. Try serving them:

In tacos with lettuce, salsa, and avocado-lime dressing

With crispy potato wedges and a spicy tomato dip

Alongside buttered rice or herb couscous

Over a bed of fresh salad greens with a drizzle of lemon juice

With charred sweetcorn and a creamy chilli mayo

Tip:

For extra flavour, chill the meatball mixture for 20–30 minutes before frying. This helps the flavours meld and makes shaping easier. You can also fry one small test ball first to check seasoning before cooking the rest.

Storage:

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a warm oven for 10 minutes or fry lightly again until hot. They can also be frozen for up to a month — simply defrost and reheat thoroughly before serving.

Nutrition