Pinoy BBQ is truly on a league of its own. From procedure to flavor, it reflects the resourcefulness of Filipinos cuisine. (Soft drinks for marinade? Come on, it’s genius.) We love a good street-side, open-air barbecue as much as the next person; but since we can’t really enjoy that now, we’re being extra creative at home.
Not all of us have grills. So we’ve adapted our beloved Pinoy BBQ into meatballs. It still has all the flavors you’d want in your usual barbecue—sweet, slightly sour, and meaty—but our version cuts down on the effort (sort of).