Crispy & Juicy Filipino Bola-Bola (Meatballs) – A Flavorful Classic You’ll Love!
If you’ve never tried Filipino-style meatballs, you’re in for a treat! These Bola-Bola are golden and crispy on the outside, juicy and flavorful on the inside. Whether you’re looking for a quick weeknight meal, a party appetizer, or a lunchbox favorite, this recipe delivers every time. Made with simple ingredients, packed with veggies, and bursting with umami, Bola-Bola is a comforting dish with a satisfying crunch and savory bite.
Ingredients You’ll Need:
- 1 ½ lbs ground meat (pork is traditional, but chicken or beef also work well)
- 1 cup breadcrumbs
- 2 eggs
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp soy sauce
- 1 cup shredded carrots
- 1 bell pepper, finely diced
- 1 cup chopped green onions
- Oil for frying (vegetable or canola)
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground meat, breadcrumbs, eggs, salt, pepper, soy sauce, shredded carrots, diced bell pepper, and green onions. Mix everything thoroughly until well combined. It’s best to use your hands or a sturdy spatula to evenly incorporate all ingredients.
Pro Tip: For extra tender meatballs, avoid overmixing — it can make them dense and dry.
2. Shape the Meatballs:
Scoop about 1 to 2 tablespoons of the mixture and roll it between your palms to form round, bite-sized balls. You should get about 25–30 meatballs, depending on size.
3. Heat and Fry:
In a deep skillet or pan, heat about 2 inches of oil over medium heat. Once hot (about 350°F or 175°C), carefully add the meatballs in batches. Fry each batch for 6 to 8 minutes, turning occasionally, until they are evenly browned and cooked through.
Don’t overcrowd the pan — it lowers the oil temperature and results in soggy, greasy meatballs.
4. Drain and Serve:
Remove the cooked meatballs and place them on a plate lined with paper towels to drain excess oil. Serve hot with ketchup, sweet chili sauce, garlic vinegar dip, or over a bowl of steamed rice for a hearty meal.
Serving Suggestions:
- As a main dish: Serve with garlic rice and a fried egg for a Filipino-style silog meal.
- Party food: Spear with toothpicks and serve with a dipping sauce.
- Lunchbox-friendly: Easy to reheat and great with noodles or rice.
Tips & Variations:
- Add minced garlic or chopped onions for extra flavor depth.
- Want it spicier? Mix in some chili flakes or a dash of hot sauce.
- Looking for a healthier option? Bake them at 400°F (200°C) for 20–25 minutes or air fry at 375°F (190°C) for about 15 minutes.
Make-Ahead & Storage:
- To refrigerate: Store cooked meatballs in an airtight container for up to 4 days.
- To freeze: Place uncooked or cooked meatballs on a tray to freeze individually, then transfer to freezer bags. Lasts up to 3 months.
- To reheat: Microwave, pan-fry, or air-fry until warmed through.
Estimated Nutrition (per 3 meatballs):
- Calories: 210
- Protein: 14g
- Carbohydrates: 9g
- Fat: 13g
- Fiber: 1g
Note: Exact values may vary depending on ingredients and cooking method.
FAQs
Can I use ground chicken or beef instead of pork?
Absolutely! Pork gives the juiciest results, but chicken and beef are great alternatives. You can even mix meats for balance.
Can I make these gluten-free?
Yes — use gluten-free breadcrumbs and a gluten-free soy sauce.
What dipping sauces go well with Bola-Bola?
Try banana ketchup (a Filipino classic), sweet chili sauce, spicy vinegar, or even garlic mayo.
Why You’ll Love This Recipe
Super easy to make
Family-friendly and picky-eater approved
Crispy outside, juicy inside
Budget-friendly and freezer-friendly
Full of veggies and protein
Perfect for parties, snacks, or meal prep