Bola-Bola

INGREDIENTS

• 1 small yellow onion
• 1 medium carrot
• 3 cloves garlic
• 1 pound ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons oyster sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups neutral oil, such as canola or vegetable, for frying
• Sweet chili sauce, for serving
• Cooked white rice, for serving (optional)

INSTRUCTIONS

1. Grate 1 small yellow onion (1/4 cup) on the large holes of a box grater into a large bowl. Peel and grate 1 medium carrot (3/4 cup) and 3 garlic cloves on the small holes of the box grater into the bowl. Add 1 pound ground pork, 1/2 cup panko breadcrumbs, 1 large egg, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 2 teaspoons oyster sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix together with your hands until evenly combined.
2. Scoop out the mixture in 2-tablespoon portions (about 22 meatballs) and roll between damp hands until a smooth ball forms. Place on a large plate.
3. Heat 2 cups neutral oil in a large cast iron skillet over medium heat until 350ºF, about 8 minutes. Line a baking sheet with a wire rack and/or paper towels. Fry 10 to 12 meatballs at a time: Using tongs, add to the hot oil and fry, flipping halfway through, until cooked through and golden-brown all over, 5 to 6 minutes total. Transfer to the rack or paper towels. Serve with sweet chili sauce alongside for dipping and cooked white rice if desired.

RECIPE NOTES

Make ahead: The meatballs can be fried up to 2 days ahead and refrigerated in an airtight container. Reheat in a 350°F oven or air fryer until warmed through, 5 to 10 minutes.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.