Sweet and Sour Meatballs-Filipino Style

BY :Bebs | Published: 08/23/ 2020 | Updated:08/24/ 2020 | 32 Comments

4.93 from 14 votes

Perfectly fried meatballs simmered in an amazing sweet and sour sauce. This Sweet and Sour Meatball can be served as an hors d'oeuvre or as a main dish with steaming hot rice!

These ground meat rolled into balls that can be seasoned with different herbs and spices are one of the things that is great to have in your arsenal. They are simple and easy to make and easily a crowd-pleaser.

In the Philippines, meatballs are fondly called "bola-bola". The word "bola" literally translates to ball (no need for further explanation, I guess). It is common to add bola-bola to soups or enjoy it as is. But another favorite way to have it is to simmer it in sweet and sour sauce.

These sweet and sour meatballs are first deep-fried until nicely browned and then simmered in the sauce for a couple of minutes, allowing the flavor of the sauce to seep into the meatballs. It is usually served with steamed rice as the main dish but can also be an appetizer for parties.

What is in the sauce?
Foxy Tips for a Delicious Sweet and Sour Meatballs
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Sweet and Sour Meatballs

What is in the sauce?

The Filipino sweet and sour sauce, Agre Dulce, just like the Italian's Agrodolce combines sweet and sour elements like vinegar and sugar. It is derived from Spanish terms Agrio, meaning sour and Dulce, meaning sweet.

Unlike its Italian counterpart, where the sauce is reduced until sticky, ours is made thick by adding cornstarch. Tomato or banana ketchup is also typically added that gives it its orange-red hue. To give more flavor, pineapple, carrots, bell peppers, onions, and Labuyo chili are also commonly added.

Aside from using it to cook meat in like Escabeche, you will see this used as a dipping sauce for snacks like Ukoy, fried spring rolls, Kwek-kwek, fishballs, and Calamares.

Ingredients for Sweet and Sour Meatballs

Foxy Tips for a Delicious Sweet and Sour Meatballs

Choosing your meat- as mentioned above, you can choose from different meat sources when making your meatballs. Remember though that fattier meats like pork and beef will turn out to be more tender after frying. If you want to use chicken, make sure to not overcook as it will turn tough.

Use a light hand- do not pack your meatballs too tightly! Make sure that you secure it enough to keep the shape but not too compressed that the flavors and sauce do not seep through anymore. A good tip is to lightly oil your hands when rolling so it does not stick to your skin therefore, you can shape them easier.

No to over mixing- do not be too energetic when mixing the meat with seasoning and binders! Use your hands when mixing and just do it enough until all ingredients are evenly distributed. You don't want to turn it into a mushy mess and lose all its texture.

Storing your meatballs- the great thing about meatballs is that you can make them in advance and cook them later! Just put them in a lidded container and freeze. Heat them later on when you are in the mood for more.

Fried meatballs simmered in sweet and sour sauce

Made too much of the good thing? Here are some recipes to consider:

swedish-meatballs — This *Swedish Meatball* recipe is one of those recipes that you simply must try. Meaty and juicy meatballs smothered in delectable creamy gravy sauce.

Almondigas Soup Recipe — *Almondigas or “bola-bola” soup* is classic Filipino comfort food. It is a dish made of meatballs and misua with patola (sponge gourd) added most of the time.

Special Siopao Bola-Bola with salted egg and Chinese sausage — Sweet steamed buns with minced pork filling. This Siopao Bola-Bola is the Filipino version of Steamed Pork Buns. Made extra special with the addition of salted eggs and Chinese sausage.

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