Method 2: Add warm oil to the pan at 100C° for 3 minutes, then increase the oil temperature to 140C° and deep-fry until the surface of the meatballs is golden brown.
Note: It is best not to defrost the meatballs in water, as the meatballs will lose some of their original flavor after soaking in the water, and will absorb the water resulting in a lot of splattering when frying. Rather thaw in the microwave, thawing meatballs in a sealed plastic bag or lunch box, so as not to lose water to destroy the flavor.
Your meatballs are not of good quality, with too much starch, and can only be cooked and battered before frying if they are not deformed.