Mini Meatballs and Eggs Recipe

Place eggs in a large pot of water. Bring the pot of water to a boil. Turn off heat and let stand 5 minutes. Cool under running water then peel eggs. Set aside in a serving bowl.

Meanwhile, make the adobo sauce: Mix 1?4 cup soy sauce, 1?2 cup vinegar, 2 tablespoons chili-garlic sauce, and 1 teaspoon cornstarch in a small bowl. In a small saucepan, sauté 6 garlic cloves, finely chopped, in 1 tablespoon oil until soft and beginning to brown. Pour in adobo mixture and cook until thickened. Remove from heat, and set aside.

Mix ground pork, onion, garlic, siling labuyo, bread crumbs, and egg in a bowl, and form into small balls a little bigger than the size of the quail eggs.

Heat enough oil in a deep pot for deep frying. Deep fry meatballs until golden brown. Drain on paper towels. Serve hot with quail eggs and drizzled with the sauce.