Go Back

Eggplant Meatballs Talong Bola Bola Recipe

Easy meatballs composed of eggplant and ground pork with a rich and creamy dipping sauce.
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