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Pork and Shrimp Meat Balls Pin It!
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How to Cook Pork and Shrimp Meat Balls

Pork and shrimp meat balls are tender, savory bites made with ground pork, minced shrimp, and crunchy singkamas, fried until golden and served with a tangy vinegar dipping sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: meat ball recipe, pork and shrimp meatballs, pork meat balls
Servings: 4 servings
Calories: 185kcal
Author: Manny

Ingredients

  • 1/4 kilo ground pork
  • 1/4 kilo shrimp shelled and chopped fine
  • 2 pcs medium tomatoes seeded and chopped
  • 1 pc medium onion minced
  • 1 pc small singkamas or turnip minced
  • 1 teaspoon salt
  • 1 pc egg

For the sauce:

  • 1/2 cup native vinegar
  • 1 pc small onion thinly sliced
  • 7 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

How to Make Pork and Shrimp Meat Balls:

  • Mix all ingredients together ( ground pork, chopped shrimps, tomatoes, onions, minced turnip, raw egg and salt) and form into ¾ inch balls.
  • Deep fry in hot oil and drain in paper towels or napkins.
  • Mix all sauce ingredients (vinegar, onion, sugar, salt and pepper) together and serve on the side.
  • The meatballs in this recipe may be used in misua soup.
  • Substitute 1 tablespoon flour for the egg and drop the meatballs in boiling broth instead of frying.

Notes

Cooking Tips:

Keep the Singkamas Moisture in Check

Finely mince the singkamas so it blends smoothly with the pork and shrimp mixture. If it releases too much water, gently squeeze out some of the excess moisture to prevent the meatballs from becoming too soft. Don’t remove all the moisture, though, because a little helps keep the meatballs tender and juicy.

Test the Oil Before Frying

Make sure the oil is hot before adding the meatballs so they develop a nicely browned exterior without soaking up too much oil. Frying over oil that is too cool can make them greasy, while oil that is excessively hot can brown the outside before the center is fully cooked. Fry in small batches to keep the oil temperature steady and help the meatballs cook evenly.

Fry a Small Sample First

Before shaping and frying the entire batch, cook a small spoonful of the mixture to check the seasoning and texture. This gives you a chance to add more salt or make other small adjustments without having to redo the whole batch. Once the sample tastes right, shape the remaining mixture into evenly sized balls so they cook at roughly the same rate.