Those classics often mirrored what my mom liked to eat when she was a child in the Philippines or what she knew how to cook. Because of that, I was a latecomer to the splendor that is bola-bola (Filipino meatballs), which translates as ball-ball. I had them for the first time at my mom’s friend’s house in my late teens and I was immediately hooked. Each crispy, deep-fried sphere of well-seasoned ground pork encased a juicy center that was bursting with rich umami flavors.
Bola-bola can be served a number of ways. You can pile them onto a platter and serve them with an assortment of dipping sauces (sweet chili sauce and spiced vinegar are my faves), tuck them into buns or pandesal (Filipino rolls), throw some onto a rice bowl for lunch, or keep it super casual and plate them up with frozen french fries. Whatever you do, these meatballs will always hit the spot.