Mix the pork with lemon, garlic, ginger, onion, self raising flour, salt, black pepper, stock and egg.
Heat the oil until it is hot, you can test the oil by touching the oil with a dry wooden chopstick/spoon. You should see fast bubbles around the chopstick.
Use the teaspoon to make the mixture into a ball. This will not make the perfect meat balls, the idea is to leave a little air in the mixture. This will make the meatballs light and soft. Turn the meat balls as you fry them, when they are golden brown, transfer them to a dish lined with kitchen tower to soak the oil off.
NB:- it’s important to remember what order the meat balls go in. First in first out.
For fussy eaters (my son’s favourite).