Bola-bola are crispy, fried Filipino pork meatballs that will be a winner at any gathering. Serve them with a sweet, tangy dipping sauce at your next party or atop a bowl of steamed jasmine rice for a simple meal.
Instructions
1
Make the meat mixture
2
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.
3
Form the meatballs
4
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.
5
Fry the meatballs
6
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.
