Dice Carrot, Onion and Spring Onion into small pieces (chop them very finely - you don't want big pieces poking out of the meatball). They should be roughly equal-sized piles.
Take out a squeeze bag or cheese cloth. Squeeze the water out of the tofu block (try to get out as much water as you can). Then use your knife to smash and crumble the block of tofu into small crumbles (reference video).
Take out a mixing bowl. Place in the minced pork and beef. Then add in the finely diced carrot, onion and spring onions. Add in the mashed tofu crumbles.
Then season the mixture with Minced Garlic (1 Tablespoon), Salt (½ Tablespoon), Minced Ginger (½ teaspoon!), Sesame Oil (1 Tablespoon) and Black Pepper (5-6 cracks).
Use your hands to squeeze the mixture well - so it combines well!
Shape the meat mixture into small rounds. (Don't make them too big heh!)
Now let's make the coating: Crack 2 eggs and whisk in a bowl. Then pour some flour into separate plate.
Place frying pan on a medium-low heat. Place some oil in. Once the frying pan is hot, dip each meatball into the flour first. Then submerge into the egg mixture. Then immediately place onto the hot frying pan. Repeat for however many meatballs you want.
Fry each meatball on both sides for 3-5 minutes. Take it off when the meatball is fully cooked through. (If you see that one side is cooking too quickly, reduce the heat! Best to cook on lower heat)
Serve with some hot rice. (Optional: Serve with some soy sauce on the side)