Juicy Filipino Bola-Bola in Sweet & Sour Sauce

Why You’ll Love This Bola-Bola Recipe

This isn’t your typical meatball dish—Filipino bola-bola brings juicy pork meatballs together with a glossy, sweet-and-sour banana ketchup sauce that clings to every bite. It's budget-friendly, meal-prep friendly, and absolutely ulam-ready.

Perfectly crisped on the outside and tender inside, these meatballs soak up all the tangy goodness from the sauce. Best enjoyed with steaming rice, it’s a dish you’ll find yourself cooking on repeat.

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Ingredients

🧆 For the Meatballs

• 1 kg ground pork (use pork with some fat for juiciness)
• 2 eggs
• 2 tsp minced garlic
• 75g carrots, finely chopped
• 75g onions, finely chopped
• 40g breadcrumbs (about ½ cup)
• 16g all-purpose flour (about 2 tbsp)
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp black pepper

🍛 For the Sweet & Sour Sauce

• 120ml cane vinegar (½ cup)
• 120ml banana ketchup (½ cup)
• 50g white sugar (¼ cup)
• 25g brown sugar (2 tbsp)
• 12g cornstarch (4 tsp)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 red onions, quartered
• 2 red bell peppers, diced
• 1 carrot, diced
• 240ml water (1 cup)

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Instructions

1. Prepare the Meatballs

1. In a large bowl, combine ground pork, eggs, garlic, carrots, onions, breadcrumbs, flour, soy sauce, Worcestershire sauce, salt, and pepper.
2. Mix thoroughly until the mixture becomes sticky and uniform. Chill slightly if the mixture feels too soft.
3. Shape into even meatballs using a scoop or spoon. Wet your hands slightly to prevent sticking.

2. Cook the Meatballs

1. Heat oil in a frying pan over medium heat.
2. Pan-fry the meatballs in batches, turning to brown all sides until cooked through.
3. Transfer to a plate and repeat with the rest of the batch.

3. Make the Sweet & Sour Sauce

1. In a saucepan, whisk together vinegar, banana ketchup, white and brown sugar, cornstarch, water, salt, and pepper until smooth.
2. Bring to a simmer over medium heat, stirring until thickened and glossy.
3. Add onions, red bell peppers, and diced carrot. Cook until vegetables are just tender but still vibrant.

4. Combine & Serve

1. Add the cooked meatballs into the sauce.
2. Toss to coat evenly and let it simmer for a few more minutes to absorb the flavour.
3. Serve hot with steamed white rice.

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Tips for Success

• Wet or oil your hands before shaping the meatballs to prevent sticking.
• Fry over medium heat to get an even golden crust without drying them out.
• Always dissolve cornstarch in cold liquid to avoid lumps.
• You can cook the meatballs ahead of time and store in the fridge, then reheat in the sauce before serving.

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Nutrition (per serving)

Calories: 520 kcal
Fat: 34g
Saturated Fat: 12g
Cholesterol: 195mg
Sodium: 930mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 15g
Protein: 30g

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💬 Reader Comments

Lara:
“Super juicy and the sauce is spot-on! Masarap with extra rice.” ⭐⭐⭐⭐⭐

Michael:
“Made this for dinner—kids loved it! Will double the recipe next time.” ⭐⭐⭐⭐⭐

Jenny:
“Yung sauce talaga—perfect balance of tamis at asim!” ⭐⭐⭐⭐

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Looking for more budget-friendly Filipino recipes? Try Extra Creamy Sopas with Hotdogs next!