ALMONDIGAS with MISUA
Tita Becky •
Oct 10, 2025
Filipino ALMONDIGAS with MISUA (Pork Meatballs with Chinese Vermicelli) is one of my favorite dishes that my mom used to make when I was a little kid She made it whenever she had leftover meat filling from making Lumpia. Now it’s my favorite dish to cook for my family.
Ingredients (16)
Ingredients (16)
Instructions
First, make the pork meatballs. Combine ground pork (1 lb), grated carrots (1 small), white of the green onion (⅓ cup), cornstarch (1 Tbsp), 1 egg (1), black pepper (½ tsp), salt (½ tsp), and oyster sauce (2 Tbsp) in a mixing bowl. Mix thoroughly and set aside.
Sauté onions (½ small) and garlic (4 cloves) over medium high heat. Add hot water (7–8 cups) and season with chicken powder (1 Tbsp) and fish sauce (1 Tbsp). Stir.
Form meat mixture into meatballs using 2 spoons or clean hands and gently drop them into the broth.
Add sayote (1), cover, turn heat to low and let it coon for 7-10 minutes.
Add misua noodles (½ package). Turn off heat and stir. The noodles cook in minutes.
Garnish with green onions ( to taste).
Serve by itself or steamed white rice and enjoy!
Notes
Notes
- You can use Green Papaya instead of Sayote or Chayote
- Season with fish sauce to your taste
- You can use the same meat mixture for lumpia or Filipino egg rolls.
