We had left over bola-bola (meatball) mix, and deep frying a panko-breaded one sounded good inside my head. You know what? It is.

Crispy meatballs with sweet chili sauce
It did taste good.

You can use your own bola-bola recipe, but here’s mine:

Meatball Ingredients

250g ground pork

100g chopped, peeled shrimps

1 medium onion, chopped

1 cup shredded carrots (wring out excess juice)

1 to 2 tbsp chopped kinchay (parsley) or celery

1/2 cup panko (Japanese bread crumbs) – this is separate from the breading to keep the meatballs soft and moist.


Salt, Pepper, and other seasonings you might like


1 beaten egg


Japanese breadcrumbs


1. Mix all the the meatball ingredients together and form into balls

Frozen meatballs
We like our meatballs leaning towards more veggies.

2. Freeze meatballs for at least 30 minutes before breading so they can hold their shape

Dipping frozen meatballs in beaten egg
It’s easier to bread them when slightly frozen

3. Coat frozen meatballs with flour, dip in beaten egg, then cover completely with panko bread crumbs

breading meatballs with japanese bread crumbs
It was easier to bread them in a bowl for less mess
Breaded meatballs
Keep them refrigerated before frying

4. Deep fry in medium heat until bread crumbs are golden brown

deep frying breaded meatballs
Tip: Frying with a bit of used oil gives them a better golden color

5. Drain excess oil then pat dry with paper towel

Crispy breaded meatballs
Crispy breaded meatballs

6. Serve with sweet chili sauce

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