Filipino Pork and Tofu Adobo Meatballs
These Filipino Pork and Tofu Adobo Meatballs are baked and then cooked in a garlicky vinegar and soy base sauce. Oh and it's on the table in 30 min!
Servings: 20 Meatballs
Equipment
- Baking Pan 13x18 inches
- Small Sauce Pan
Ingredients
Meatball Mixture
- 1 Pound Ground Pork
- 8 oz Medium Texture Tofu
- 6 Cloves Minced Garlic or 1 Tablespoon
- Ground Pepper (To Taste)
Filipino Adobo Sauce
- ¾ Cup Water
- 2 Tablespoons Soy Sauce
- ¼ Cup Vinegar
- 6 Cloves Minced Garlic or 1 Tablespoon
- 1 Teaspoon Cornstarch
- 3 Bay Leaves
Instructions
- Line a baking tray with foil and grease with oil. Pre-heat oven to 400F.
- Combine 1 pound ground pork, 8 oz tofu, garlic and egg in a large bowl. Add a little bit of ground pepper to your taste. Mix well with clean hands making sure everything is combined.
- Use an ice cream scooper or 2 spoons to help scoop out the meatballs. Place them on a foil lined baking tray drizzled with oil.Bake in the oven at 400F for 20 minutes.
- While the meatballs are cooking make the sauce.In a small bowl mix together ¾ cup water, 2 tablespoons soy sauce, ¼ cup vinegar, 1 tablespoon minced garlic, and 1 teaspoon cornstarch. Mix well.
- Transfer to a small sauce pan and add in the 3 bay leaves. Bring up to a boil while stirring with a whisk. Cook for 5-8 minutes until it get's thick. Take off the heat once done.
- When the meatballs are done cooking leave to rest for 5 minutes, so that it's easier to peel them off the foil.
- Transfer to an oven safe serving platter or pan.
- Pour the sauce over the meatballs. Place back in the oven for 5 minutes to heat heat through.
- Take the Filipino Pork and Tofu Adobo Meatballs out of the oven and serve right away.