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Meat Balls:
1/4 kilo Ground Pork, lean
1 cup Carrot, grated
1 cup Squash, grated
1/4 cup Onion, minced
1 tablespoon Garlic, minced
1 piece Egg, lightly beaten
1 cup Breadcrumbs
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Oil

2 tablespoons Oil
1/4 cup Onion, sliced
6 cloves Garlic, minced
1/2 teaspoon Pepper
5 cups Water
1 piece Sponge gourd, sliced (Patola)
75 grams Misua
1 pack (8 grams) PORKSAVOR® All – In – One Seasoning Mix
1/2 cup Spring Onion, finely sliced


Nutrition Facts
Calories per Serving (kcal) 386
Carbohydrates (g) 19
Proteins (g) 11
Fat (g) 29
Dietary fiber (g) 2.28
Calcium (mg) 85.88
Iron (mg) 2.48
Sodium (mg) 784.08

Good to Know Nutrition Facts!
This hot soupy dish is a perfect comfort food during the rainy season. More so, combination of sponge gourd, squash, and carrots makes this dish Vitamin A- rich.

Preparation and Cooking time: 1 hour


  1. MIX AND SHAPE. Mix all ingredients for meatballs and shape into a small bowl (approximately 15 grams per piece).
  2. SAUTÉ onion, garlic, meatballs and season with pepper.
  3. BOIL. Add water and sponge gourd. Cover the pan and let it boil for 5-10 minutes. Add misua and simmer for 3 minutes.
  4. SEASON with PORKSAVOR ® then add the spring onion. Simmer for another 3 minutes. Serve hot.

Makes 6 servings
Serving size: 3 pcs (45g) Meatballs and Soup

Cooking Tips

Meatballs can be prepared in advance to save cooking time. Just place in a sealed container and place in the freezer. Thaw properly before searing.
Any variety of Patola, whether it is Spanish or Native, it does not matter. You can choose any of these.

Product Used

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