All photos are taken by staff writer Victoria Bishop-Smith.
Who doesn’t love a delicious meatball? There are so many different versions from regions around the world to choose from, but Bola Bola originating in the Philippines takes the meaning of a meatball to a different level!
Filled with delicious vegetables like carrots, onions, bell peppers, ginger and garlic, this meatball definitely packs a punch.
The added soy sauce and oyster sauce gives it a burst of flavor and ties the pork and vegetables together perfectly. The best part about this meatball is you can choose what you want to add to it and how you’d like to serve it.
Typically, Bola Bola can be served in a noodle soup, but can also be stewed or pan fried! It can even be used as a filling for siopao, which is a steamed bun dish.
If you’d like to make this recipe for yourself, follow the steps below!
- In a bowl, place all your vegetables. Add the egg, oyster sauce, soy sauce and seasoning. Mix thoroughly.
- Add in the ground pork and mix.
- Next, add in the flour and give it one last good mix.
- Using a tablespoon, scoop out a little bit of the mixture and roll it into a ball.
- Keep repeating until you’ve used all of the meat. (It should make around 24 meatballs)
- In a large pan, add about 1/2 inch of oil to coat. Once the oil is ready, add in your meatballs (be sure not to overcrowd the pan! I fried them in two batches).
- Let the meatballs cook until golden brown, about 5 minutes and flip. Let the other side cook until golden brown, about 5 minutes.
- Repeat with remaining meatballs. When they are done, make sure to drain any excess oil on a paper towel!
- Serve with your favorite dipping sauce or side (I served mine over some mashed potatoes)
- 1 lb ground pork
- 2 carrots, finely diced
- 1 onion, finely diced
- 1 egg
- 1/3 cup all purpose flour
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Oil, for cooking