In a large bowl, combine all the ingredients and mix well with hands.
In a wok, heat oil over medium high. When you put a chopstick in the oil and see bubbles around it, it’s ready for deep frying.
Use 2 spoons to make a meatball and drop inside the oil gently. Do not crowd the wok.
When the meatballs are nice golden brown, take them out and put them on a paper towel to absorb extra oil. Make sure the meat inside is cooked through, especially if it turns brown too fast.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.