This Stuffed Egg Almondigas Recipe is a twist to the classic Filipino meatball soup or almondigas. Instead of simply making meatballs, I stuffed the meatballs with boiled chicken eggs. This recipe can easily feed a family of five and the balls are actually baseball – sized meatballs.
Almondigas uses misua as the main ingredients besides the meatballs. Misua is a hair thin like noodles that cook easily. It has a paper – like thickness which can be easily found in our local sari – sari stores. Some includes vegetables and the most common are patola (luffa) and upo (calabash). However for my Stuffed Egg Almondigas Recipe I used shredded cabbage since it’s the only vegetable available in our pantry.
This recipe is similar to Ginisang Patola with Saridines and Misua recipe. The patola was replaced with cabbage and the sardines were replaced with meatballs.
Tips
Drench the meatballs in flour. This will help you avoid the meat sticking to your pan. Ensure that you are frying deep fry to ensure even cooking. Also, patience is a virtue. Do not turn the heat of your stove to medium and up. You may end up with burned garlic and uncooked meatballs.
Is this too big for you? Use some quail eggs instead of chicken eggs. You will have tastier meatballs plus it’s bite sized.
Ingredients
Meatballs
| 5 pieces | Eggs |
| 250 grams | Ground Pork |
| 6 cloves | Garlic, finely chopped |
| 1 bulb | Onion, finely chopped |
| 3 Tablespoons | Chopped Spring Onions |
| 1 teaspoon | Salt |
| 1/2 teaspoon | Ground Black Pepper |
| 1 piece | Beaten Egg |
| 1/4 cup | Potato Flour |
| 1/2 cup | Bread Crumbs |
| 1 cup | Potato Flour |
| Evegetable Oil for Deep Frying |
Soup
| 3 Tablespoons | Cooking Oil |
| 4 cloves | Garlic, chopped |
| 1 bulb | Onion, chopped |
| 4 pieces | Ripe Tomatoes, diced |
| 2 pieces | Bouillon Cubes |
| 4 cups | Rice Wash or Water |
| 50 grams | Misua |
| 2 cups | Shredded Cabbage |
| Fish Sauce | |
| Ground Black Pepper | |
| Chopped Spring Onions |
Procedure
Boil eggs until fully cooked.
Combine ground pork, garlic, onion, spring onion, salt, ground black pepper, egg, potato flour and bread crumbs. Mix and divide to 5 parts.
Get 1 part of the ground pork mixture and flatten to 5-inch wide patty. Place the boiled egg on the center and fold in the meat until you formed a baseball – sized ball. Drench the meatball into the potato flour and deep fry until golden brown. Do the same for the other eggs.
Sauté garlic, onion and tomatoes in oil. Press down the tomatoes using the back of your wooden spoon when tomatoes are tender.
Add bouillon cubes and rice wash. Simmer for 5 minutes.
Add the meatballs, misua, shredded cabbage and simmer until cabbage is soft. Season with fish sauce and black pepper. Garnish with chopped spring onions.
Egg Stuffed Almondigas Recipe
Ingredients
Meatballs
- 5 pieces Eggs
- 250 grams Ground Pork
- 6 cloves Garlic, minced
- 1 bulb Onion, finely chopped
- 3 Tablespoons Chopped Spring Onion
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 1 piece Beaten Egg
- 1/4 cup Potato Flour
- 1/2 cup Bread Crumbs
- 1 cup Potato Flour
- Vegetable Oil for Deep Frying
Soup
- 3 Tablespoons Cooking Oil
- 4 cloves Garlic, chopped
- 1 bulb Onion, chopped
- 4 pieces Ripe Tomatoes, diced
- 2 pieces Beef Bouillon Cubes
- 4 cups Rice Wash or Water
- 50 grams Misua
- 2 cups Shredded Cabbage
- Fish Sauce and Ground Black Pepper
- Chopped Spring Onions
Instructions
- Boil eggs until fully cooked.
- Combine ground pork, garlic, onion, spring onion, salt, ground black pepper, egg, potato flour and bread crumbs. Mix and divide to 5 parts.
- Get 1 part of the ground pork mixture and flatten to 5-inch wide patty. Place the boiled egg on the center and fold in the meat until you formed a baseball – sized ball. Drench the meatball into the potato flour and deep fry until golden brown. Do the same for the other eggs.
- Sauté garlic, onion and tomatoes in oil. Press down the tomatoes using the back of your wooden spoon when tomatoes are tender.
- Add bouillon cubes and rice wash. Simmer for 5 minutes.
- Add the meatballs, misua, shredded cabbage and simmer until cabbage is soft. Season with fish sauce and black pepper. Garnish with chopped spring onions.
