You can also make “bola-bola” by combining equal amounts of minced meat and vegetables like eggplant, If you want the meatballs to hold its shape and not fall apart, then you have to use a binder.

These beef bola-bola are juicy, full of flavor and perfect to serve as finger food for any occasion. Here I share what’s cooking in my Filipino kitchen. Bring to a boil in about 2 minutes. If the toothpick comes out clean, then the meatball is done. The sweet sour sauce is prepared separately and quickly boiled till it gets thick and shiny.

Stir continuously to avoid lumps. Return the sautéed vegetables to this mixture. Have a look around and enjoy! Remove the sautéed vegetables from the pan and set aside.To the same sauce pan, add the catsup and fry for about 1 to 2 minutes over medium heat. Blend well. Cooking it longer will cause the sauce to thicken too much and dry up.The best way to reheat or rewarm bola-bola is to put it in a baking dish or tray, and warm it in the oven at 40 – 50 degrees celsius for 15 minutes or when ready to serve. Some recipes would require the addition of breadcrumbs which acts as a binder. Add the pineapple chunks if desired.Cook’s comments: if desired, instead of an all-beef meatball mixture, combine ground pork and ground beef.

Instructions Heat the saucepan and pour-in the beef stock. Cover and continue cooking for a minute.Separately, in a small bowl, dilute the cornstarch in water and blend well till there are no more lumps. Mushroom Sauce 2 tbsp butter 2 tbsp flour 1 cup sliced mushrooms in butter sauce 1 cup water 1 tbsp oyster sauce 1 pc beef broth cubes pinch of … Another way is to insert a toothpick at the center of the meatball. Add the vinegar, granulated sugar, pineapple juice and water. Bake meatballs at a preheated oven of 350 F degrees for 30 minutes.

Let it soak in the sauce for 1-2 minutes and then take of the heat. Add the mushroom, beef broth cubes and water.

“Bola-bola” is a Filipino term which literally translates to “meatballs”. 2 stalks scallion whites chopped, white parts only (keep green parts chopped for garnish) All rights reserved

This is an AsianInAmericamag.com recipe. Add the beef broth and fish sauce and let boil Scoop about a tablespoon of the meat mixture and form it into a ball shape figure then drop in the boiling one after the other.

It should be done after 10 minutes.Prepare the sauce by melting the butter in a pan over medium low heat.

When cooked, set aside.Or method 2) To pan fry : in a large skillet over medium high heat, add the vegetable oil.

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