Bola-Bola Guisado - Chicken and Pork Meatballs Sauteed in Tomato Sauce

Bola-Bola Guisado- Chicken and Pork Meatballs Sauteed in Tomato Sauce are a delightful blend of ground chicken and pork. The meatballs are pan fried then simmered in a sauce of tomato paste and broth till it is reduced to a thick gravy. This is the kind of comfort meal that soothes and fills us up at the end of a busy day or week. Serve with boiled rice and enjoy. This is an Asian in America recipe. Serves 4.

Prep Time30

Cook Time29

Total Time59

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Bola Bola Filipino Chicken Pork Meatballs

Servings: people

Calories: 418kcal

Author: Elizabeth Ann Quirino

Ingredients

1/2 pound ground chicken
1/2 pound ground pork
1 whole egg
1/4 cup apple sauce
1 whole onion divided, use 1/2, chopped for meatballs, rest for saute
1/2 cup bread crumbs plain, unflavored
2 Tablespoons soy sauce
2 teaspoons salt divided, 1 teaspoon for meatballs, rest for sauce saute
2 teaspoons ground black pepper divided, 1 teaspoon for meatballs, rest for sauce saute ground black pepper
1/4 cup vegetable oil
2 cloves garlic peeled, minced garlic
1 can (6 oz.) tomato paste
1 1/2 cups organic chicken broth
1 medium-sized red or green bell pepper seeded, sliced in thin strips
2 cups fresh baby spinach
1 stalk scallions or green onions chopped, for garnish
boiled rice for serving

Instructions

In a large mixing bowl combine the ingredients for the meatballs: ground chicken and pork, egg, apple sauce, half of the onion, bread crumbs, soy sauce, a teaspoon each of the salt and ground black pepper. Blend well. Shape the meat into one inch-sized meatballs. Lay on a large platter or tray. Refrigerate for 30 minutes for the meatballs to firm up.
Using a large skillet, over medium-high heat, add the vegetable oil. When oil is hot enough in 1 to 2 minutes, saute the garlic and onions.
When onions are translucent after about 2 minutes, add the meatballs to the skillet. Cover and cook the meatballs for about 10 minutes till slightly brown.
Meanwhile, in a small bowl, combine the tomato paste and broth till blended. Pour this liquid mixture into the skillet with the meatballs. Season with remaining salt and ground black pepper. Lower heat to a simmer. Cover and continue cooking for 8 to 10 minutes more till meatballs are completely cooked and the liquid is reduced to a thick gravy.
Add the bell pepper strips and the fresh spinach. Incorporate gently into the mixture. Cover and cook 5 minutes more.
Garnish with chopped scallions and serve warm with boiled rice.
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Nutrition