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Beef Meatballs Stuffed with Eggs

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I have cooked these Beef Meatballs Stuffed with Eggs since my sons were little. I filled the ground beef mixture with hard-boiled eggs and cooked it all in a thick tomato sauce. Filipinos like meals with plenty of sauce, so we can pour it all on a bed of steaming rice.

I had an excess of hard-boiled eggs last week. We couldn’t eat it all at once, so I revived my old recipe from when I still lived in the Philippines. Today in my American kitchen, I cook this in two  alternate ways: On the stove-top in a sauce pan or in the Instant Pot, the current favorite kitchen appliance where you can drop all the ingredients in and walk away.

A great thing about this recipe is I can mix the meatball mixture stuffed with eggs ahead, and freeze it for a meal on a weeknight. I did this when my kids were small, and my days were busy with rushing to the office to work, and later, driving the kids to after-school activities.

My sons are grown up now and don’t live at home. But when they do come to visit, they look forward to hearty, home-cooked meals just like this one from their childhood.

Beef Meatballs Stuffed with Eggs

These Beef Meatballs Stuffed with Eggs are made with a ground beef mixture that encase a hard-boiled egg. The stuffed meatball is braised then simmered in a thick, sweet tomato sauce gravy. Filipinos like dishes with lots of sauce to pour on steamed rice. Serve warm for a hearty main course. This is an Asian in America recipe. Serves 2 to 4.
*I share two alternative ways to cook this recipe: On the stove-top or in the Instant Pot.
Prep Time30 minutes
Cook Time27 minutes
Course: Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Beef Meatballs Egg-filled
Servings: 4 people
Calories: 278kcal
Author: Elizabeth Ann Besa Quirino


  • Large sauce pan - 12-inches
  • Instant Pot multicooker - 6 quarts


For the hard-boiled eggs:

  • 6 to 8 whole eggs

For the meatballs:

  • 1 pound lean ground beef
  • 2 whole large eggs
  • 1 whole white onion chopped; divided use 1/2 for meatballs; rest for saute of sauce.
  • 1/2 cup plain, regular bread crumbs unflavored
  • 2 Tablespoons toyo (soy sauce)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup vegetable oil for pan-frying meatballs; if using the Instant Pot use only 2 Tablespoons oil

For the sauce:

  • 1 can (6 oz.) tomato paste
  • 1 1/2 cups beef or chicken broth add 1/2 cup more broth if using the Instant Pot
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

For serving:

  • steamed rice


To make the hard-boiled eggs: Instant Pot or stove-top

  • 1. You can choose to cook the hard-boiled eggs in two alternate ways: In the Instant Pot 5-5-5 way. For the recipe click here.
    Or hard-boil the eggs on the stove-top. For the recipe click here.
    When eggs are done, soak in a bowl filled with chilled water and ice cubes for 5 minutes.
    Peel eggs. Slice each egg vertically in half. Set aside.

To make the meatballs:

  • In a large bowl, mix together the ingredients for meatballs: ground beef, 2 eggs, 1/2 of the chopped onion, bread crumbs, soy sauce, a teaspoon each of salt and black pepper. Blend well. Refrigerate mixture for at least 30 minutes for easy handling.
    Place 1 tablespoon of the beef mixture on the palm of your hand. Put half of a hard-boiled egg on the beef. Cover the egg with 1-2 tablespoons more of the beef. Shape into meatballs. Set aside.

To cook the meatballs and sauce on the stove-top:

  • In a large sauce pan, over medium-high heat, add the 1/4 cup vegetable oil. When oil is hot, add each of the meatballs and pan fry.
    Turn the meatballs only once, after the bottom has cooked and is brown. Cook the meatballs for a total time of 7 to 8 minutes.
    Remove the meatballs from the sauce pan and drain on parchment paper or paper towels to remove excess oil. Set aside.
  • Using the same sauce pan and oil, over medium heat, saute the garlic and onions for 1 to 2 minutes.
    Pour the tomato paste and the broth. Blend well. Season with salt and black pepper. Cover and simmer for 5 to 6 minutes. The sauce should be thick and slightly reduced.
    Return the meatballs to the sauce pan. Using a cooking spoon, pour some of the sauce over the meatballs so flavors are absorbed. Continue simmering for 5 minutes more.
    Serve warm with rice.

To cook in the Instant Pot:

  • Click Saute on the keypad. When the inside pot is hot enough in 1 to 2 minutes, add 2 tablespoons of oil. Saute the garlic and onions.
    Place the meatballs in the inside pot. Braise the meatballs for 1 to 2 minutes (Do not touch them or they will fall apart).
    Click Cancel to turn off Saute.
  • Pour the tomato paste and 2 cups broth. Season with salt and black pepper.
    Close and lock the lid carefully. Set the valve to a Sealing position.
    Click Manual + Meats + High Pressure and cook for 20 minutes.
    When buzzer sounds, do a Quick Release. Carefully unlock and open the lid. Stir the sauce and meatballs. Click Cancel and unplug Instant Pot to turn off.
    Serve warm with rice.

Notes on the Instant Pot:

  • After intial Saute, it takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.
    For safety: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Read the manual for complete information.

Quick Release for the Instant Pot

  • When you release the pressure instantly. Press Cancel on the keypad and turn the Steam release handle on the lid to a Venting position. Allow steam to release in 3 minutes.


Serving: 1g | Calories: 278kcal | Carbohydrates: 1g | Protein: 25g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 1242mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 3mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Disclosure: The Instant Pot is a brand of a multicooker that cooks in high or low pressure. I was not paid by the brand or company to endorse the Instant Pot. My opinions are my own.


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