PHILIPPINE MEATBALLS (BOLA-BOLA)

Bola, by the way, means "ball." Although there are all sorts of meat/fish/seafood balls, when we

say "bola-bola", everyone knows that it refers to these pork meatballs.

Bola-bola are usually eaten with some ketchup, so a sweet chili sauce will also do the trick.

Needless to say, we eat them as ulam with our plain white rice. Bola-bola are always popular in

our household and they were gone in a jiffy. There's something about these browned pork balls

that is irresistible to our family.

In the Phillipines meat balls are called bola bola's and they can be made of whatever the cook

desires. They are served with a dipping sauce and can be used as a main dish or an appetizer.

These can be made ahead and frozen and when ready to use; thaw and fry. They have to chill for

at least 1 hour. The sauce takes 10 minutes to put together and at that time, add heat to make it as

fiery as you like.

Bola Bola Balls

1/4 lb ground chicken breast
1/4 lb cooked shrimp, minced
1/4 cup water chestnut, minced
1 small onion, minced
1 1/2 tablespoons soy sauce
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon ground ginger
vegetable oil, for frying

Snappy Red Sauce for Bola Bola
1 cup chili sauce (Heinz)
1/2 cup chopped fine green pepper
3 tablespoons minced onions

Directions:
1.Combine all ingredients for the balls, except for the oil and mix together thoroughly.
2.Shape into 1" balls and chill for at least 1 hour - or freeze now for future use.
3.Thaw completely before frying.
4.Fry at 360F until the balls are a rich golden brown.
5.Serve at once.
6.To make the sauce:
7.Combine all the ingredients into a small saucepan and simmer for 10 minutes.
8.Serve hot or cold.