Hup Seng Cream Cracker Meat Balls

Meatball 1

There was this craze over Hup Seng Cracker Meatballs in June and July in the many cooking groups in FB. I hopped on the bandwagon as well and could then fully understand why the hype (^-^) The meatballs were savoury and yummy and you would find it hard to stop reaching out for another one. Trust our good old Hup Seng crackers ^^ If they can already taste so good just dipped into a hot cup of Milo of Kopi kosong, they cannot go too wrong (^-^)

The recipes were being circulated and shared online and I am thankful to Vie Hnz and Tanya Chiam. I referred to their sharing when I made this dish.



400g minced pork (you may use chicken as well)
1 medium carrot (minced)
8 pcs Hup Seng cracker biscuits (mashed)
8 pcs water chestnuts (minced)
5 pcs shallots (minced)
5 pcs garlic (minced)
1 egg
2 tbsp corn flour
spring onion (chopped into small pieces)


1 tsp five spice powder
1 tsp salt
1 tsp pepper
1 tsp light soy sauce
1/2 tsp sesame oil
1 tsp oyster sauce
1 tsp sugar
1 tbsp Shaoxing wine
2 tbsp corn flour


1) Mix well all the ingredients and seasoning until stick together.
2) Use hands to roll into small balls.
3) Heat up oil, use medium heat and fry till golden brown.
4) Drain and serve. Best eaten while hot!

These meat balls would make nice party snacks too. Easy to prepare, yummy to eat ^^

Meatball 2



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