Filipino-Style Meatballs: A Must-Try Recipe for Food Lovers

On

06/10/2024

Reading time:

7 min

Summary:

Discover the perfect comfort food for October with our Filipino-Style Meatballs (Bola-bola) recipe! Crispy on the outside, juicy on the inside, these versatile meatballs can be enjoyed as an appetizer, a main dish with rice and veggies, or in a cozy soup. Simple, delicious, and packed with flavor—this recipe is a must-try this month!

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Meatballs Filipino-Style

Searing the meatballs creates a crispy outer layer and a gorgeous golden-brown hue, while preserving their juicy and flavorful centers—something baking simply can’t achieve! Bola-bola are incredibly versatile, whether served as an appetizer with a dipping sauce, turned into a hearty meal with steamed rice and roasted vegetables, or added to a warm bowl of soup for extra comfort

Ingredients

  • 1 

    small yellow onion

  • 1 

    medium carrot

  • 3 cloves 

    garlic

  • 1 pound 

    ground pork

  • 1/2 cup 

    panko breadcrumbs

  • 1 

    large egg

  • 1 tablespoon 

    soy sauce

  • 2 teaspoons 

    fish sauce

  • 2 teaspoons 

    oyster sauce

  • 1/4 teaspoon 

    kosher salt

  • 1/4 teaspoon 

    freshly ground black pepper

  • 2 cups 

    neutral oil, such as canola or vegetable, for frying

  • Sweet chili sauce, for serving

  • Cooked white rice, for serving (optional)

Instructions

  1. Grate 1 small yellow onion (1/4 cup) on the large holes of a box grater into a large bowl. Peel and grate 1 medium carrot (3/4 cup) and 3 garlic cloves on the small holes of the box grater into the bowl. Add 1 pound ground pork, 1/2 cup panko breadcrumbs, 1 large egg, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 2 teaspoons oyster sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix together with your hands until evenly combined.

  2. Scoop out the mixture in 2-tablespoon portions (about 22 meatballs) and roll between damp hands until a smooth ball forms. Place on a large plate.

  3. Heat 2 cups neutral oil in a large cast iron skillet over medium heat until 350ºF, about 8 minutes. Line a baking sheet with a wire rack and/or paper towels. Fry 10 to 12 meatballs at a time: Using tongs, add to the hot oil and fry, flipping halfway through, until cooked through and golden-brown all over, 5 to 6 minutes total. Transfer to the rack or paper towels. Serve with sweet chili sauce alongside for dipping and cooked white rice if desired.