Modified Hakka Meatballs

This is a recreation of our Por Por's Hakka Meatballs. Instead of mixing in flour, I use tofu instead to pump up the amount of protein. 



Ingredients:
- 450g of tofu, frozen, unfrozen and crumbled 
- 750g of minced pork (use more fatty parts for more tender and juicier meatballs)
- 400g of fish paste 
- 3-4 pieces of salted fish, washed and cut into small pieces 
- 1-2 dried cuttlefish, washed and cut into small pieces 
- 3 tablespoons of light soya sauce 
- 2 tablespoons of sesame oil
- white pepper 
- 1/4 teaspoon of salt 

Procedures 
1) Mix all ingredients together 
2) Roll them into balls (around 45 balls) and place them on a baking tray. 
3) Brush vegetable oil on the meatballs. 
4) Bake at 180 degree celsius for 30 minutes. Turn it over at the half-way mark. 
5) Store the meatballs. Before serving, fry or bake it again. 

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