Filipino-Style Barbecue Meatballs Recipe

Combine soda, calamansi juice, sugar, banana ketchup, tomato sauce, soy sauce, and garlic in a small saucepan. Place over medium heat and bring to a boil. Lower heat and simmer until thickened, about 4 minutes, stirring. Remove from heat and set aside to cool until ready to serve. 

Meanwhile, in a small bowl, mix together fresh breadcrumbs with water. Set aside to soften, about 2 minutes. In a large bowl, combine ground pork, onion, salt, ground black pepper, and softened breadcrumbs, and mix well. Test for seasoning by cooking a small piece, adjusting seasoning to taste as needed, before forming into balls. (We made 1-tablespoonful-sized balls, around the size of ping-pong balls.) 

If desired, freeze formed balls. Thaw before cooking. 

When ready to cook, heat enough oil in a small saucepan for deep frying. Once hot, add meatballs in batches into the hot oil and cook until cooked through, about 4 minutes. Remove from the oil using a slotted spoon. Repeat with remaining meatballs. Serve while hot with the homemade barbecue sauce.