Bola Bola (Filipino Meatballs)
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By Alyssa Rivers
on Oct 26, 2024 |
Easy Bola Bola (Filipino meatballs) combine pork, panko breadcrumbs, carrots, and onions to create a versatile meatball recipe. Tender and tasty on the inside then deep-fried and crispy on the outside! The perfect appetizer or dinner idea!
Why You’ll Love This Recipe
- Quick and Easy: Meatballs are quick and easy, and I love making them because they only require one bowl! You can also prep these ahead of time and then fry them when you’re ready!
- Tastiest Texture: It’s fun to taste the flavors of Filipino cuisine! They are so delicious, and you’ll love the texture of fried meatballs. The outside is golden and crispy, but the inside stays moist and tasty!
- Perfect Appetizer or Dinner: These meatballs are SO versatile! Bring them as an appetizer to your next party, or serve them with rice for dinner tonight!
Ingredients to Make Bola Bola
Taste the flavors of Filipino cuisine at home with this bola bola meatball recipe! It just takes a handful of simple ingredients to make. Check out the recipe card at the bottom of the post for the exact measurements.
- Ground Pork: Ground pork is traditional but use ground chicken or ground turkey if you prefer.
- Onion: I like to finely dice or sometimes grate the onion so that I get the flavor and not the texture.
- Carrot: One small carrot will do! You don’t even need to peel it, wash and grate it whole.
- Garlic: Fresh minced garlic is the best!
- Panko Breadcrumbs: Gives it a tasty texture and helps give the meatball structure.
- Egg: Helps to bind the ingredients.
- Soy Sauce: Just a little for that umami flavor and to help moisten the mixture.
- Salt and Pepper: Enhances and balances the meatball flavors.
- Oil: Use a neutral oil for frying like canola or vegetable oil.
- Sweet Chili Sauce: Serve your meatballs with this yummy sauce. It’s so good!
Filipino Meatballs Recipe
These meatballs come together quickly and easily, making them perfect as a side dish, main course, or an appetizer for gatherings.
- Combine: In a large bowl combine the ground pork, onion, carrot, garlic, panko breadcrumbs, egg, soy sauce, salt, and pepper.
- Mix: Mix everything until well combined.
- Shape: Shape the mixture into 1-inch balls and set aside.
- Fry: Fill a large skillet halfway with canola oil. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. Using tongs or a spider spatula, add the meatballs to the hot oil. Be careful not to overcrowd the skillet. Fry the meatballs, flipping halfway through until cooked through and golden brown on the outside, about 4-5 minutes total. Cool on a plate lined with paper towels.
Bola Bola Meatballs Tips
Here are some tips and variations for bola bola meatballs! They are so easy to make and everyone LOVES them!
- Breadcrumbs: Traditional bola-bola uses all-purpose flour to help bind the meatball ingredients, but I love the texture that panko breadcrumbs add. Feel free to use flour, cornstarch, or plain breadcrumbs in place of the panko!
- Cooking Methods: My bola bola recipe is cooked by frying. Using a deep fryer makes it SO easy! Feel free to bake, steam, air-fry, or braise your meatballs in sauce if you prefer.
- Oil: Be sure to use a neutral oil for frying! Use canola, vegetable, or safflower oil.
- Serving Ideas: We love these meatballs as an appetizer with dipping sauce on the side! Make it a meal and enjoy them over rice or with a side of veggies. You can also add them to a soup for added protein!
- Sauces: Dip your bola-bola meatballs in sweet and sour sauce, this firecracker sauce, or my tried and true teriyaki sauce.
Storing and Reheating Bola Bola Meatballs
Bola Bola meatballs are best served fresh and warm! But you can keep leftovers in the fridge and reheat them to enjoy later!
- In the Refrigerator: Once the meatballs have cooled, place them in an airtight container. Put it in your fridge for 3-4 days.
- To Reheat: You can reheat them in the microwave, but I prefer crisping them up in the air fryer. Place the meatballs in a single layer in your air fryer, then heat for 3-4 minutes at 375 degrees Fahrenheit.
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In a large bowl, combine the ground pork, onion, carrot, garlic, panko breadcrumbs, egg, soy sauce, salt, and pepper.
Mix everything until well combined.
Shape the mixture into 1-inch balls and set aside.
Fill a large skillet halfway with canola oil. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. Using tongs or a spider spatula, add the meatballs to the hot oil. Be careful not to overcrowd the skillet. Fry the meatballs, flipping halfway through until cooked through and browned on the outside, about 4-5 minutes.
Cool on a plate lined with paper towels. Serve the meatballs warm with a side of sweet chili sauce for dipping.
Serving: 4meatballsCalories: 231kcalCarbohydrates: 4gProtein: 15gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 82mgSodium: 440mgPotassium: 289mgFiber: 1gSugar: 1gVitamin A: 1744IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.