Adobo Meatballs Recipe

Adobo Meatballs Recipe

Adobo Meatball is a dish made using our easy meatball recipe and cooked inadobo style. Since I made a lot of meatballs for our Spaghetti and meatball dinner, there was an extra batch that I was not able to use and I thought that it will be nice to turn them into meatball adobo.

Meatball Adobo

This Adobo meatball tasted just the way I wanted. It was nice to have for breakfast with warm garlic fried rice. I also had it with fried salted dried fish and the entire meal was a blast.

I made the meatballs using our easy meatball recipe. This recipe calls for ground beef, but you can always use pork as a substitute. The good thing bout making meatballs separately is the idea that you can use it for many dishes. As I mentioned, part of the meatballs were used for our spaghetti dinner while some of it were turned into meatball adobo – there a still a few left and I might make some albondigas out of them.

Try this Adobo Meatball Recipe. Let me know what you think.

Meatball Adobo bowl
Adobo Meatballs Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 6

Prep time: 
Cook time: 
Total time: 

  • 1½ lb meatballs (see meatball recipe here)
  • ¼ cup soy sauce
  • 2 tablespoons vinegar
  • 6 cloves garlic, crushed
  • ¾ cup beef broth
  • 1 teaspoon peppercorn
  • 4 pieces dried bay leaves
  • 2 tablespoon cooking oil
  • ½ teaspoon granulated white sugar
  • Salt to taste
  1. Heat oil in a pan.
  2. Put-in the garlic. Let the garlic cook until the color turns light brown. Make sure to keep an eye on the garlic so that it won’t get burnt.
  3. Add the meatballs, peppercorn, and bay leaves. I am using cooked meatballs and the recipe link is available above.
  4. Pour-in the soy sauce and beef broth. Add the sugar. Stir and let boil.
  5. Cover and simmer for 15 minutes. Add a little water if the liquid starts to dry-up.
  6. Try to taste your meatball adobo and add salt if necessary.
  7. Transfer to a serving bowl. Serve.
  8. Share and enjoy!


Meatball Adobo Recipe


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