This incredible Filipino meatball dish, known as Bola-Bola, brings the perfect balance of savory flavors and juicy textures in every bite. These golden-brown meatballs are infused with aromatic vegetables and a trio of Asian sauces that create depth of flavor without overwhelming complexity. Ready in just 40 minutes, these meatballs make for a fantastic weeknight dinner that will transport your taste buds straight to the Philippines!

Why You’ll Love This Recipe

  • Incredibly Flavorful: The combination of soy sauce, fish sauce, and oyster sauce creates an umami explosion that makes these meatballs irresistible.
  • Perfectly Textured: The grated vegetables and panko breadcrumbs ensure these meatballs stay juicy on the inside while developing a beautiful golden crust.
  • Versatile: Enjoy them as an appetizer with dipping sauce, add them to noodle dishes, or serve over rice for a complete meal.
  • Quick Preparation: Despite their complex flavor profile, these meatballs come together in just 20 minutes of prep time.

Ingredients You’ll Need

  • Ground Pork: The foundation of our meatballs, providing a tender, juicy base that carries all the other flavors beautifully.
  • Yellow Onion: Grated directly into the mixture for moisture and a sweet aromatic base that disappears into the meat.
  • Carrot: Adds natural sweetness, moisture, and a subtle textural element while sneaking in extra vegetables.
  • Garlic: Provides essential aromatic flavor that’s quintessential to Filipino cooking.
  • Panko Breadcrumbs: Creates the perfect texture – lighter and airier than regular breadcrumbs for a more tender meatball.
  • Egg: Acts as the binding agent, holding everything together while adding richness.
  • Soy Sauce: Delivers umami depth and saltiness that permeates throughout the meat.
  • Fish Sauce: Adds that distinctive savory complexity that’s unmistakably Southeast Asian.
  • Oyster Sauce: Brings a subtle sweetness and rich savoriness that rounds out the flavor profile.
  • Neutral Oil: For frying the meatballs to golden perfection without adding competing flavors.
  • Sweet Chili Sauce: The perfect dipping companion, adding a sweet-spicy counterpoint to the savory meatballs.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your Bola-Bola? Try these delicious twists:

  • Meat Mixture: Substitute half the ground pork with ground beef or chicken for a different flavor profile.
  • Spicy Version: Add 1-2 finely chopped Thai chilies or a teaspoon of chili flakes to the meat mixture for heat lovers.
  • Herb-Infused: Mix in 2 tablespoons of chopped cilantro or green onions for a fresh, herbal note.
  • Lemongrass Variation: Add 1 tablespoon of finely minced lemongrass for a citrusy, aromatic twist.
  • Baked Option: Instead of frying, bake on a lined sheet pan at 400°F for about 15-18 minutes for a healthier alternative.

How to Make Bola-Bola

Step 1: Prepare the Mixture

Grate the onion into a large bowl using the large holes of a box grater. Then grate the carrot and garlic using the small holes. Add the ground pork, panko breadcrumbs, egg, soy sauce, fish sauce, oyster sauce, salt, and pepper. Mix thoroughly with your hands until everything is evenly combined.

Step 2: Form the Meatballs

Scoop out the mixture in 2-tablespoon portions. With slightly damp hands (this prevents sticking), roll each portion into smooth, uniform balls. Place them on a plate as you work.

Step 3: Fry the Meatballs

Heat your neutral oil in a large cast iron skillet over medium heat until it reaches 350°F. Working in batches of 10-12 meatballs at a time, carefully add them to the hot oil using tongs. Fry for about 5-6 minutes total, turning halfway through, until they’re golden brown all over and cooked through.

Step 4: Drain and Serve

Transfer the fried meatballs to a wire rack or paper towel-lined baking sheet to drain excess oil. Serve hot with sweet chili sauce for dipping and white rice if desired.

Pro Tips for Making the Recipe

  • Cold Ingredients: Use cold ground meat straight from the refrigerator for easier handling and better texture.
  • Don’t Overmix: Mix just until ingredients are combined to keep meatballs tender rather than tough.
  • Uniform Size: Use a cookie scoop or measuring spoon for consistent meatball size, ensuring even cooking.
  • Test Fry: Cook a tiny patty of the mixture to test seasoning before forming all your meatballs.
  • Oil Temperature: Maintain 350°F for perfect frying – too hot and they’ll burn outside while staying raw inside; too cool and they’ll absorb excess oil.
  • Avoid Crowding: Fry in smaller batches to maintain oil temperature and ensure even browning.

How to Serve

Bola-Bola is incredibly versatile and can be enjoyed in several delicious ways:

Main Dish

Serve over steamed jasmine rice with extra sweet chili sauce drizzled on top and a side of stir-fried vegetables for a complete meal.

Appetizer

Arrange on a serving platter with toothpicks and several dipping options – sweet chili sauce, spicy vinegar, or a soy-calamansi dip.

In Soup

Add these meatballs to a clear broth with vegetables and noodles for a hearty Filipino-style soup.

Party Food

Make them slightly smaller for the perfect finger food at gatherings, served with various dipping sauces.

Make Ahead and Storage

Storing Leftovers

Store cooled meatballs in an airtight container in the refrigerator for up to 3 days. They maintain their flavor wonderfully, sometimes tasting even better the next day as the flavors meld.

Freezing

These meatballs freeze beautifully! Arrange cooled meatballs on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

For best results, freeze the raw meatballs before frying for a fresher taste when you’re ready to cook them.

Reheating

Refrigerated meatballs can be reheated in a 350°F oven for 10 minutes or in a microwave. For frozen cooked meatballs, either thaw overnight in the refrigerator before reheating or reheat from frozen in the oven for about 15-20 minutes.

FAQs

  1. Can I bake these meatballs instead of frying them?

    Absolutely! While frying gives that authentic golden crust, you can bake them at 400°F for about 15-18 minutes on a parchment-lined baking sheet. They won’t have quite the same exterior texture but will still be delicious and healthier.

  2. What can I substitute for fish sauce if I don’t have any?

    If you’re without fish sauce, use an additional tablespoon of soy sauce with a splash of lime juice to mimic some of that unique flavor. The taste won’t be identical, but it will still produce tasty meatballs.

  3. Why are my meatballs falling apart during cooking?

    This typically happens when there’s not enough binding agent. Make sure you’re using a large enough egg, and if needed, add an extra tablespoon of panko. Also, chilling the formed meatballs for 15 minutes before cooking can help them hold together better.

  4. Can I use other ground meats for this recipe?

    Yes! While traditional Bola-Bola uses pork, you can substitute with ground chicken, turkey, or beef. Just note that leaner meats like chicken breast might produce slightly drier meatballs, so consider adding a tablespoon of oil to the mixture.

Final Thoughts

These Bola-Bola meatballs bring a wonderful taste of Filipino cuisine to your dinner table with minimal effort and maximum flavor. They strike that perfect balance between being exotic enough to feel special yet approachable enough for everyday cooking. The beautiful blend of savory sauces, aromatic vegetables, and perfectly seasoned meat creates something truly magical that’s worth making again and again. Give them a try tonight – your taste buds will thank you!

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Bola-Bola (Filipino Meatballs) Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 23 meatballs (Serves 4) 1x
  • Category: Appetizers
  • Method: Frying
  • Cuisine: Filipino
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Description

Bola-Bola, a Filipino favorite, is a delightful blend of ground pork and flavorful seasonings, shaped into tender meatballs that are fried to perfection. These meatballs are perfect as a snack, appetizer, or main course, with their crispy exterior and flavorful, juicy interior. Serve them with sweet chili sauce for a touch of sweetness and spice or pair with steamed white rice for a comforting meal.

Ingredients

Units Scale

Meatballs

  • 1 small yellow onion, grated (1/4 cup)
  • 1 medium carrot, peeled and grated (3/4 cup)
  • 3 cloves garlic, grated
  • 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

For Frying

  • 2 cups neutral oil (canola or vegetable)

For Serving

  • Sweet chili sauce
  • Cooked white rice (optional)

Instructions

  1. Prepare the meatballs.
    In a large mixing bowl, grate the yellow onion (1/4 cup), carrot (3/4 cup), and garlic cloves. Add ground pork, panko breadcrumbs, egg, soy sauce, fish sauce, oyster sauce, kosher salt, and black pepper. Mix everything together thoroughly using your hands until the ingredients are evenly combined.
  2. Shape the meatballs.
    Using a spoon or scoop, form 2-tablespoon portions of the mixture, rolling them with damp hands into smooth, even balls. You should end up with approximately 22 meatballs. Place them on a large plate.
  3. Heat the oil.
    In a large cast iron skillet, pour the neutral oil and heat over medium heat to a temperature of 350ºF. This process should take about 8 minutes. Line a baking sheet with a wire rack or paper towels to place the meatballs after frying.
  4. Fry the meatballs.
    Fry 10 to 12 meatballs at a time. Carefully add the meatballs to the hot oil using tongs. Cook for 5 to 6 minutes, flipping halfway through, until golden-brown and fully cooked. Once done, transfer the fried meatballs to the prepared wire rack or paper towels to drain any excess oil.
  5. Serve.
    Serve the meatballs hot with sweet chili sauce for dipping. Optionally, enjoy with cooked white rice for a complete meal.

Notes

  • Ensure the oil is at the correct temperature (350ºF) before frying to achieve even cooking and a crispy exterior.
  • For a healthier option, you can bake the meatballs at 400ºF for 15-20 minutes, flipping them halfway through.
  • If the meatball mixture is too sticky, lightly oil your hands to make shaping easier.
  • These meatballs freeze well. Shape them into balls and freeze them raw, then cook when needed.
  • Adjust the seasoning to taste by tweaking the amount of soy sauce, fish sauce, and oyster sauce.

Nutrition

  • Serving Size: 5 meatballs
  • Calories: 380
  • Sugar: 2g
  • Sodium: 590mg
  • Fat: 27g
  • Saturated Fat: 7g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 95mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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