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.
Ingredients
Meatballs
- 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.
