I’ve stumbled upon this wonderful recipe for Bola-Bola Filipino meatballs, and let me tell you, it’s a delightful dish that will add some flair to your weekly dinner rotation. These savory meatballs are a fantastic nod to Filipino cuisine, filled with layers of flavor that are bound to please your entire family. Imagine perfectly golden-brown meatballs served alongside sweet chili sauce that balances heat with sweetness, just waiting for you to dip! Serve them over a bed of warm, fluffy white rice, and you have the ultimate comfort meal. Let’s dive into making these delicious Bola-Bola meatballs!
Why You’ll Love This Recipe
- Easy preparation that even the busiest weeknight cooks can manage.
- Bold and savory flavors, showcasing the magic of Filipino cuisine.
- Perfect for meal prep; a great way to enjoy leftovers or make ahead.
- Fun and interactive, make a family activity out of rolling the meatballs!
Ingredients
To create these dreamy Bola-Bola meatballs, you’ll need:
- A small yellow onion, finely grated for a sweet & savory aromatic base.
- A medium carrot, grated to add a hint of sweetness and nutrition.
- Garlic cloves, minced to bring that punch of flavor we all love.
- Ground pork, which is juicy and perfect as the meat base.
- Panko breadcrumbs, acting as a light binder that gives a crispy texture.
- An egg, to help hold everything together and keep the meatballs tender.
- Soy sauce for umami flavor; it’s a staple in many Asian dishes.
- Fish sauce adds depth; don’t worry about the smell, it cooks down beautifully!
- Oyster sauce for a touch of sweetness and richness.
- Kosher salt, and freshly ground black pepper for seasoning.
- Neutral oil for frying to make sure those meatballs achieve that golden-brown hue.
- Sweet chili sauce for serving, adding a dash of sweetness with just the right amount of heat.
- Cooked white rice for serving; it’s absolutely optional but highly recommended!
Full ingredient list with measurements is provided in the pintable recipe card below.
How to Make the Recipe
Let’s break down how to whip up these unforgettable Bola-Bola meatballs:
- Start by grating the yellow onion – we need about a 1/4 cup. Grab your box grater and let’s do this! Then, peel and grate a medium carrot until you get roughly 3/4 cup, and finally, grate those three garlic cloves using the small holes of the grater. Put all these beautifully grated ingredients into a large bowl.
- Next, add the ground pork to the mix. This is where the magic begins! Now add in the panko breadcrumbs, the egg, soy sauce, fish sauce, oyster sauce, kosher salt, and black pepper. Time to get your hands dirty – mix everything together until well combined. You want that flavor to blend beautifully!
- Once mixed, scoop out portions of about 2 tablespoons each – this should yield around 22 meatballs. Roll them gently between your hands; damp hands work wonders to prevent sticking. Set them aside on a large plate.
- Heat up two cups of your chosen neutral oil in a large cast iron skillet over medium heat. You’ll want it to hit around 350ºF, which should take about 8 minutes. While that’s heating up, line a baking sheet with a wire rack or paper towels.
- When the oil is hot, it’s time to fry! Carefully add 10 to 12 meatballs at a time, making sure not to overcrowd the skillet. Fry them for about 5 to 6 minutes, flipping them halfway through until they are cooked through and totally golden brown. Just look at that color – it’s inviting, isn’t it?
- Transfer them to the rack or paper towels to drain excess oil, and you’re ready to serve!
Pro Tips for Making the Recipe
- If you have leftovers or want to prepare ahead, fry your meatballs up to two days in advance and refrigerate them in an airtight container – they’ll still be delicious!
- For reheating, pop them in a 350°F oven or air fryer for about 5 to 10 minutes until warmed through.
- Play with spices! If you enjoy a hint of heat, consider adding some crushed red pepper flakes to the mixture.
- Don’t worry about achieving perfect size; the imperfections give them character and an artisanal touch!
How to Serve
To serve your Bola-Bola meatballs, I recommend placing them on a bed of fluffy white rice, making it a delightful meal! Pair them with that sweet chili sauce – it’s a match made in heaven! A sprinkle of fresh herbs like cilantro or even green onions can elevate the dish even more. Your family will love the interactive element of dipping and rolling in all that flavor!
Make Ahead and Storage
As I mentioned earlier, these meatballs can be prepared ahead of time. Store them wrapped well in the fridge if you make them in advance. They’ll stay fresh in an airtight container for up to 3 days, making them perfect for your meal prep! If you’re feeling ambitious, they can also be frozen for future meals – just remember to thaw them overnight in the fridge before reheating. What a fantastic way to enjoy a hearty dinner with minimal fuss!
I hope you give these Bola-Bola Filipino meatballs a try; they’re a delicious reflection of comfort food that everyone can enjoy! Happy cooking!
Bola-Bola Meatballs
Equipment
- Cast Iron Skillet
Ingredients
Vegetables
- 1 small yellow onion grated
- 1 medium carrot peeled and grated
- 3 cloves garlic minced
Meatball Mixture
- 1 pound ground pork
- ½ cup panko breadcrumbs
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons oyster sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Frying Oil
- 2 cups neutral oil for frying
Serving Suggestions
- to taste sweet chili sauce for serving
- optional cooked white rice for serving
Instructions
- Grate the onion, carrot, and garlic into a large bowl.
- Add ground pork, breadcrumbs, egg, soy sauce, fish sauce, oyster sauce, salt, and pepper. Mix until combined.
- Scoop and roll into 2-tablespoon meatballs, placing them on a plate.
- Heat oil in a skillet until 350ºF. Fry meatballs in batches, flipping halfway, for 5-6 minutes until golden brown.
- Transfer to paper towels or a wire rack. Serve with sweet chili sauce and rice if desired.