How to Make Meatballs
In the Philippines, we call Meatballs as Bola-bola. Our most common ingredients are ground beef or pork, and either eggs, all-purpose flour or bread crumbs as binder. The most common way of cooking Meatballs is by frying. As a soup ingredient, it is served with Misua (rice vermicelli) along with squash, toasted garlic and pork cracklings. Sweet and Sour Bola-bola and Meatball Spaghetti are also popular among Filipinos. We also add vegetables to serve as extenders for the dish like singkamas (turnip) or carrots. They are best served with a homemade dipping sauce or plain catsup.
So the next time you are looking for a main dish or appetizer, try this Filipino version of how to make Meatballs, and you won’t regret it.
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 4-6 servings
½ kilo ground pork
½ ground beef
1 tbsp garlic, minced
1 medium onion, chopped finely
½ cup bread crumbs or ¼ cup all-purpose flour
3 eggs, beaten
1 tsp pepper
1 tbsp salt
1. In a large bowl, mix together the meats with your bare hands. Add the onion, garlic, bread crumbs, eggs, salt and pepper. Blend them all with your hands.
2. Form the mixture into balls with around 1” in diameter. You can use an ice cream scooper for uniformity in weight and size.
3. Roll the balls lightly but not too tight to keep it from getting dry inside and getting dense.
4. Heat the oil and gently drop the meatballs in the pan. Deep fry the meatballs in batches until they turn golden brown. Make sure they are close but not touching each other.
5. Transfer to a plate lined with paper towel to remove the excess oil.
6. Serve with rice and your favorite dipping sauce like catsup or sweet and sour sauce.
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