My favorite way of making basic meatballs that I use in my soups and stews.
- Minced pork
- Garlic powder
- Maggi cukup rasa
- White/black pepper if you want
- 1 whole egg
- Cornstarch/ tapioca flour
Mix everything together, sear all sides on hot non-stick pan (no oil), add to soup/ stew and boil till fully cooked. I pretty much just “agak-agak” or eyeball the amount of seasoning I use. Generally each time I make it, it’s around 250g to 300g of minced pork. I add more cornstarch if it’s too sticky/slimy. At the end you should be able to use a spoon to ball it up and it should hold it’s shape.