Eggplant Meatballs Talong Bola Bola Recipe
Easy meatballs composed of eggplant and ground pork with a rich and creamy dipping sauce.
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Appetizer
Cuisine: Filipino
Keyword: eggplant recipe
Servings: 4 people
Calories: 2354kcal
Author: Vanjo Merano
- 2 pieces Chinese eggplant
- 6 ounces ground pork
- 3/4 cup bread crumbs
- 3/4 cup all-purpose flour
- 1 piece onion minced
- 1 teaspoon garlic powder
- 1 piece egg
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups cooking oil
- 4 cups water for boiling
Dipping sauce
- ½ cup mayonnaise
- ¼ cup banana ketchup
Boil water in a cooking pot. Add eggplant. Cover and continue to boil for 6 minutes or until tender. Remove from the pot and let it cool down. Peel the skin off the eggplant and chop into small pieces.
Arrange the eggplant in a bowl. Add ground pork, onion, salt, ground black pepper, garlic powder, egg, and all-purpose flour. Mix until all ingredients are well blended.
Heat oil in a cooking pot using low fire.
Scoop a portion of the mixture. Dredge in breadcrumbs. Deep-fry for 8 minutes. Remove from the pot and arrange on a wire rack. Note: continue to perform this step until the entire mixture is consumed.
Prepare the dipping sauce by combining mayonnaise and banana ketchup. Mix well.
Transfer the fried meatballs and dipping sauce on a serving plate and bowl respectively. Serve. Share and enjoy!
Calories: 2354kcal | Carbohydrates: 160g | Protein: 58g | Fat: 163g | Saturated Fat: 32g | Cholesterol: 333mg | Sodium: 5553mg | Potassium: 1193mg | Fiber: 9g | Sugar: 25g | Vitamin A: 618IU | Vitamin C: 12mg | Calcium: 266mg | Iron: 11mg