In a bowl, add all of the ingredients and knead together with your hands.
The mixture should be slightly moist so that the meatballs can turn out soft and light when fried. Refrigerate overnight, preferably, or for at least 1-2 hours.
The next day, mold the mixture into small meatballs, wearing disposable gloves and occasionally wetting your fingers. Add quite a large amount of oil (over 3 cm in depth) to a deep frying pan or use a deep fryer. The oil will be ready when it reaches 180* C (350* F).
Generouslydredge the meatballs in flour and place in hot oil. Remove from frying pan and place onto a platter, lined with paper towels so that all the extra oil from frying can be absorbed.
Fry the meatballs in batches. Do not crowd them in the pan or the temperature of the oil will fall and they will soak up too much oil.
When golden brown, remove from pan and transfer to a serving platter lined with paper towels.