Bola-Bola (Filipino Meatballs)
These tender and juicy meatballs will always hit the spot.
Serves4
Makes23 meatballs
Prep20 minutes
Cook20 minutes
I grew up eating many Filipino classics, from lumpia shanghai (crispy egg rolls) to lugaw (rice porridge). Those classics often mirrored what my mom liked to eat when she was a child in the Philippines or what she knew how to cook. Because of that, I was a latecomer to the splendor that is bola-bola (Filipino meatballs), which translates as ball-ball. I had them for the first time at my mom’s friend’s house in my late teens and I was immediately hooked. Each crispy, deep-fried sphere of well-seasoned ground pork encased a juicy center that was bursting with rich umami flavors.
Bola-bola can be served a number of ways. You can pile them onto a platter and serve them with an assortment of dipping sauces (sweet chili sauce and spiced vinegar are my faves), tuck them into buns or pandesal (Filipino rolls), throw some onto a rice bowl for lunch, or keep it super casual and plate them up with frozen french fries. Whatever you do, these meatballs will always hit the spot.
Why You’ll Love It
- Frying the meatballs gives them a crisp exterior and a beautiful golden-brown color while keeping the insides juicy and flavorful. Baking could never!
- Bola-bola are wonderfully versatile — they can be eaten as an appetizer paired with a dipping sauce, transformed into a filling meal with steamed rice and a roasted veg, or dunked into a bowl of warm broth for a comforting soup.
Key Ingredients in Bola-Bola
- Ground pork: This is the key to tender and flavorful meatballs.
- Vegetables: I call for carrot, onion, and some garlic, which add color, flavor, and texture. If you have some red bell pepper or ginger around, you can most definitely add those in as long as the total amount of grated veg doesn’t exceed 1 cup.
- Panko breadcrumbs: Helps bind the meatballs and keeps them moist. In a pinch, you can substitute regular breadcrumbs if that’s what’s in your pantry.
- Seasonings: Soy sauce, fish sauce, and oyster sauce (or what I call “the trifecta”) season the meatballs with loads of umami flavor. I often mix together equal parts to toss with noodles, stir-fries, and fried rice.
Bola-Bola (Filipino Meatballs) Recipe
These tender and juicy meatballs will always hit the spot.
Prep time 20 minutes
Cook time 20 minutes
Makes 23 meatballs
Serves 4
Nutritional Info
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
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.
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.
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.
Recipe Notes
Make ahead: The meatballs can be fried up to 2 days ahead and refrigerated in an airtight container. Reheat in a 350°F oven or air fryer until warmed through, 5 to 10 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.