philippine meatballs

albondigas filipinas ingr albondigas filipinas

Serves 4

  • 250 gr minced pork or chicken
  • 60 ml water
  • 100 to 120 gr flour (and a bit more for coating)
  • 1 egg
  • 1 cm ginger
  • 70 gr jicama or mexican turnip
  • 40 gr onion
  • 1 stick of celery
  • 1 spring onion
  • 25 ml oyster sauce
  • ¼ tsp pepper
  • salt
  • oil
  • sinangag rice


  • 300 ml water
  • 2 cm ginger
  • 2 tbsp sugar
  • 30 ml oyster sauce
  • 2 tsp cornstarch
  • 2 tsp water

1 batir los huevos 2 picar jicama 3 trocear cebolla 11 limpiar y trocear apio 3 picar cebolletas 9 rallar jengibre

Beat the egg. Chop jicama, onion, celery and spring onion. Grate ginger.

1 juntar harina y leche 2 mezclar ingr 3 añadir verduras 4 añadir condimentos 5 mezclar

Mix flour and water, and mix it with meat, egg, ginger, jicama, onion, celery, spring onion, oyster sauce, pepper and salt.

6 formar albondigas 7 freir 8 reservar

Shape the meatballs and fry them in a pan with oil on medium heat until they are golden and cooked inside. Remove them from the pan and set them hot aside. Cover them.

9 rallar jengibre 10 maicena en agua 11 hacer salsa 12 salsa reducida 13 colar

Grate ginger. Dissolve the cornstarch with 2 tablespoons of water. Mix, in a pot, ginger and cornstarch along with the remaining ingredients of the sauce and let them cook until the sauce thickens (around 5 minutes). Then, strain it.

albondigas filipinass

Serve the sauce over the meatballs and accompany them with sinangag rice.

If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you.