Place a bowl under the cabbage to catch any residual oil from the meatballs;

2

Put a good amount of canola oil in a wok, a little more so that the lean meatballs can be soaked up;3

Bring the oil to a boil;4

Use a spoon to flag down the lean meat and squeeze the meatballs between your fingers to form a round ball.5

Remove the balls from the wok with chopsticks; 6

Take out the deep-fried balls with chopsticks;