Bola-Bola

Bola-bola pork meatballs are crispy, golden brown, juicy and tender. In other words, they’re absolutely irresistible! These classic Filipino meatballs are unique because they’re deep-fried rather than pan-fried or baked like most meatball recipes.

In Filipino cooking, bola-bola (which means “ball-ball”) is a catchall term for meatballs. You’ll see them bobbing in deeply flavored soups or served with rice as a meal or snack. They’re often piled high at parties and gatherings as an appetizer, where they’re plated alongside a dipping sauce. Banana ketchup is traditional, but any sweet, spicy condiment or dip works.

Ingredients for Bola-Bola

• Ground pork: Pork is one of the most common meats in the Philippines and the traditional choice for bola-bola recipes. (We also use pork in our Filipino pancit recipe.)
• Egg: The egg binds the meat and other ingredients together. It also adds moisture to keep the meatballs nice and tender.
• Onion: Chopped onions bring a subtle sweetness to the meatballs. Chop the onion finely or grate it on a box grater so it’s small enough to melt into the meat mixture.
• Bread crumbs: Bread crumbs keep the meatballs moist by soaking up and retaining the meat juices. Use unseasoned dry bread crumbs for the right flavor profile.
• Garlic: Fresh garlic is a common aromatic used in Filipino dishes. Mincing the garlic brings out more aroma and yields a more intense flavor than slicing.
• Soy sauce: Soy sauce seasons the meatballs, giving them a complex, umami-rich character. We like to use reduced-sodium soy sauce to keep the salt content in check. If you’re avoiding soy sauce, try using Filipino fish sauce instead.
• Oil for frying: Use neutral-flavored cooking oils with a high smoke point, like canola, for frying meatballs.
• Banana ketchup: This popular Filipino condiment is a sweeter, less tangy version of tomato ketchup. It was created by Maria Orosa, a food scientist who wanted to recreate the condiment without using imported food. She used local ingredients like bananas instead of tomatoes to make ketchup in the Philippines.
• Green onions: Garnishing the meatballs with chives, scallions or green onions adds color and a fresh oniony flavor. Smaller, slender green onions are sweeter and more delicate than larger ones.

Directions

Step 1: Make the meat mixture

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In a large bowl, combine the egg, onions, bread crumbs, garlic, soy sauce, salt and pepper. Add the pork. Mix everything lightly but thoroughly.

Editor’s Tip: I like to use my hands or chopsticks to combine the meatball mixture. Don’t overmix, or the meatballs will be tough.

Step 2: Form the meatballs

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Shape the meat mixture into 1-inch balls.

Editor’s Tip: A small cookie scoop makes quick work out of portioning the meatballs. After scooping, use lightly dampened hands to roll the mixture into balls.

Step 3: Fry the meatballs

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In a deep cast-iron or electric skillet, heat the oil to 375°F. Fry the meatballs, a few at a time, until golden brown on all sides, two to four minutes. Drain on paper towels. If desired, serve the meatballs with banana ketchup and garnish with green onions.

Editor’s Tip: If you don’t have a deep fryer with a built-in thermometer, use a meat thermometer to monitor the oil temperature. The temperature will drop after adding the meatballs, so adjust the heat to keep the oil between 350° and 375°. Let the oil return to 375° before cooking another batch.

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Bola-Bola Variations

• Make air-fried bola-bola: Part of the beauty of this bola-bola recipe is the meatballs’ crispy fried exterior, but you could air-fry these babies if you want to avoid the deep fryer. Use the cooking method from our keto air-fryer meatballs and cook them in a 350° air fryer for 8 to 10 minutes or until cooked through.
• Use another type of meat: Swap in ground beef for some or all of the pork. Or, make a poultry version with ground chicken or turkey. You can even make an eggplant version of bola-bola called talong bola-bola, which uses a blend of ground meat and finely chopped, boiled Chinese eggplants.
• Go vegetarian: Instead of pork, combine crumbled extra-firm tofu with a plant-based meat substitute to form the base of the meatballs. If the mixture is too wet for the ball to hold its shape, slowly add flour or cornstarch until it firms up. You can also try adapting our chickpea meatballs or vegan meatballs to use bola-bola spices.
• Make them crispier: Lightly coat the meatballs in flour or bread crumbs before frying.

How to Store Bola-Bola

Let the bola-bola cool slightly. Transfer them to an airtight container and store them in the fridge or freezer.

How long does bola-bola last?

Bola-bola will last up to three days when stored in an airtight container in the fridge. Frozen bola-bola kept in a freezer-safe container will last up to three months.

Can you freeze bola-bola?

Meatballs freeze well, which is why we have so many frozen meatball recipes! You might as well make a double batch of this bola-bola recipe to set yourself up for an easy meal for another day.

To freeze cooked bola-bola, let the meatballs cool completely and freeze them in a freezer-safe container. To freeze uncooked bola-bola, form the meatballs as directed. Arrange them in a single layer on a parchment-lined sheet pan and freeze until solid. Transfer them to a freezer-safe container and store them in the freezer. Either way, thaw the meatballs in the refrigerator overnight.

How do you reheat bola-bola?

Reheat bola-bola in the microwave or on a baking sheet in a 350° oven until they reach an internal temperature of 165°.

Bola-Bola Tips

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How do you prevent bola-bola from falling apart when cooking?

We have a few tips to keep bola-bola from falling apart when cooking because there’s nothing sadder than seeing your hard work disintegrate before your eyes! The first tip is to make sure the meatballs aren’t too wet. If they don’t hold their shape when formed into a ball, add flour or cornstarch to the meat mixture. Another trick is to chill the meatballs for 20 to 30 minutes before frying. Lastly, don’t crowd the pan when frying. Allow space for the meatballs to move around.

What is the best dipping sauce for bola-bola?

Banana ketchup is a traditional dipping sauce for Filipino meatballs, but you can serve this bola-bola recipe with tomato ketchup or Thai sweet chile sauce. For a fun twist, serve bola-bola with sawsawan, a Filipino vinegar-based dipping sauce commonly served with fried foods. To make it, mix white vinegar, soy sauce, calamansi juice (or lemon juice, if you can’t find it), brown sugar, garlic, fresh chiles, diced tomatoes and diced red onions.

How do you serve Filipino meatballs?

Filipino meatballs are usually served as an appetizer with dipping sauces. To turn them into a meal, serve them over garlic rice (another Filipino staple) or pair them with other Filipino recipes like pancit or Filipino macaroni salad.

You can also serve them in a sweet and sour sauce (similar to the sauce used in sweet and sour chicken). Plate them in a bowl with sauteed sweet bell peppers, pineapple and rice to sop up all that sauce. You may also enjoy making almondigas, a Filipino meatball soup with misua noodles (aka Chinese vermicelli). Or, for a fun twist, stuff them inside tortillas for tacos or turn them into meatball subs or meatball sliders.