Japanese-Style Crispy Meat Balls with Cassava Crust
Juicy and flavorful Japanese-inspired meat balls coated in a golden cassava flour crust, fried to perfection. These crowd-pleasing bites deliver an irresistible crunch on the outside and a tender, herb-infused center. Great as an appetizer, party snack, or main dish alongside your favorite dipping sauce.
🛒 Ingredients
20 servings
- 1 kg (2.2 lbs) ground beef
- 6 slices of stale bread (never fresh)
- 1 large onion, grated
- 3 garlic cloves, crushed
- Salt to taste
- Black pepper to taste
- 1 cup fresh parsley and chives, finely chopped
- 1 shallow dish filled with water
- 2 cups milk
- 2 cups coarse cassava flour (farinha de mandioca)
- Oil for frying
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Soak the stale bread slices in the shallow dish filled with water until fully saturated.
- 2
Squeeze the bread firmly with both hands to remove excess water, turning it into a thick, smooth paste.
- 3
In a large bowl, combine the ground beef with the bread paste, grated onion, crushed garlic, salt, black pepper, parsley, and chives.
- 4
Mix thoroughly until all ingredients are evenly incorporated, then let the mixture rest for 30 minutes.
- 5
Shape the mixture into uniform balls with slightly damp hands and set them aside.
- 6
Pour the milk into a shallow bowl. Dip each ball in the milk, then roll it in the cassava flour until fully coated.
- 7
Heat enough oil in a deep skillet or fryer to fully submerge the balls.
- 8
Fry the balls in hot oil until deep golden brown and the crust is fully crispy.
- 9
Drain on paper towels and serve immediately while hot and crunchy.
💡 Chef's Tip
Stale bread is non-negotiable — it absorbs water more evenly and binds the mixture far better than fresh bread. For an ultra-crispy crust, double-coat each ball by repeating the milk-then-cassava-flour step twice. Serve with soy sauce, spicy mayo, or sweet chili dip.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
