I love fried pork balls. It's called as Bakso Goreng in Indonesian. I have been buying the balls from one of the Indonesian groceries in Caulfield known as Tante Caulfield. But... it's quite expensive, 3 pieces (slightly smaller than the diameter of 20 cents coin) for $1! That's why I have been making them a few times to get the texture and the taste like those balls just with a little more meat. But... I still buy them when I feel really want some 
The balls are not the typical meat balls for pasta or Swedish meat balls which are dominated by the meat. These balls have some chewiness from the tapioca flour. I used the basic recipe from Ci Ine's Baso Goreng recipe (TFS :)) and slightly modified it. I used only pork and no seafood, but as in the original recipe, you can put any meat as you like and adjust the other ingredients accordingly.
The fried balls are handy as an appetizer for a party, as part of a meal, as a finger food, as one of the siomay bandung/batagor ingredients etc... see it's very versitile . But just don't have them too often, you know what I mean 
Here is the recipe.
Ingredients:
350 g mince pork
190 g tapioca flour
3 cloves garlic, finely grated with microplane
3 eggs
3/4 tbsp light soy sauce
1/2 tbsp fish sauce
1/4 tsp white pepper
1/2 tsp sugar
7-9 tbsp water
1 tbsp sesame oil
oil for frying
Methods:
1. Mix all ingredients in a bowl. Adjust the thickness of the mixture as you like. Add some more flour & meat if it's too runny or add more water if it's too thick.
2. Heat oil in a pan and adjust the oil temperature to moderate heat.
3. Put some meat mixture in your palm and squeeze it out from between your thumb and index finger. The size of the balls is about 2.5 cm in diameter.
4. Scoop out the mixture with a tablespoon and put straight in the oil. If the meat sticks to the spoon, wet the spoon with water
5. Fry the for about 10 minutes until golden brown.
