How to fry meatballs to make them delicious?

How to fry delicious meatballs? Generally, when we fry meatballs in hotels, we use a 4:6 ratio of fat and lean meat. The fried meatballs are golden and have a very good texture. It’s delicious, but if it had too much lean meat, it would taste very woody and not very tasty. If it had too much fat, it wouldn’t be very shapely when fried! And it tastes greasy and unpalatable!

We need to pay attention to several aspects when frying meatballs:

The first point: the oil temperature generally needs to be controlled at 50% heat. If the oil temperature is too hot, the skin of the meatballs will be easy to coat. If fried black and undercooked inside, if the oil temperature is too low, the meatballs will stand together and may even fall apart!

Second point: There are generally two ways to make meatballs. One is to squeeze the meatballs directly with one hand, and the other is to catch it with a small spoon and put it into the oil pan. There is also another method. You can even make it into a round shape with your hands!

The third point: It is best to fry the meatballs twice. During the first frying, you only need to fry the meatballs until they are set in color. You do not need to fry them into golden brown. You need to fry them while frying them, so that they have the same color. After all the meatballs are fried, fry them again to turn the color into golden brown, which is both beautiful and delicious!

Tips: The ratio of meatballs (fat meat 4: lean meat 6) is best to use lean meat from the front legs, which is relatively tender! If you still don’t understand, you can comment below!