Pinoy BBQ Meatballs

No grill, no problem. This recipe turns classic Filipino BBQ into sweet, ketchup-y meatballs.
🍛 Soon: Buy & sell home-cooked food in PH
4 servings
Prep Time
10 Mins
Active Time
30 Mins

Don't have an outdoor grill to make Filipino barbecue? Turn them into meatballs. It still has all the flavors you’d want in a classic BBQ—sweet, slightly sour, and meaty.


  • ½ cup breadcrumbs
  • ¼ cup milk
  • 500g ground pork
  • 2 cloves garlic, minced
  • ¼ cup onion, grated
  • salt and pepper, to taste
  • 2 tbsp oil

BBQ Sauce

  • ¾ cup soy sauce
  • ¾ cup white vinegar
  • ½ cup banana ketchup
  • ¼ cup 7UP
  • 2 tbsp brown sugar
  • 4 cloves garlic, minced
  • salt and pepper, to taste

Make panade: Combine breadcrumbs and milk. Stir until a paste-like consistency forms. Let stand for 5 minutes.


Make meatballs: Combine pork, garlic, onion, and breadcrumb mixture in a large bowl and mix until well combined. Season liberally with salt and pepper, then form into meatballs about 2 tablespoons in size.


Prepare for frying: Heat ¼-inch oil in a skillet over medium-high heat. Fry meatballs in batches until golden brown on all sides, about 8–10 minutes. Transfer to a metal rack or plate lined with paper towels.


Make the sauce: Combine sauce ingredients in a saucepot over medium-high heat, stirring with a wooden spoon or rubber spatula until combined. Let mixture come to a boil, then reduce heat to low. Cook the sauce until thickened, about 10 minutes.


Coat meatballs: Add the cooked meatballs to the sauce and stir until each piece is evenly coated. Cook meatballs in the sauce for 5 more minutes then serve.​

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