Bitter Melon Scramble With Chicken Meatballs
As a teenager growing up in the Philippines, the only way I would enjoy bitter melon was when my mom would add them to scrambled eggs and tomatoes. I swear she added some sugar because the dish tasted a little sweet.
For this recipe, I took my mom’s bitter melon scramble recipe and added some meatballs made from ground chicken. It makes for a complete meal with protein, vegetables and dairy and is yet another way to enjoy this otherwise bitter dish.
I’m sure you can use regular beef meatballs, but I opted for the healthier alternative.
1 lb ground chicken
1/2 cub breadcrumbs
3 cloves garlic, peeled and crushed
Salt and pepper to taste
3 tbsps Olive oil
1 large bitter melon, seeded and sliced into thin crescents
2 medium tomatoes, chopped
1 tsp brown sugar
Cornstarch for dredging
In a medium bowl, mix chicken,1 egg, breadcrumbs, garlic, and salt and pepper to taste. Knead mixture. Using the palm of your hands, form chicken meatballs about 1-inch in size. Roll each meatball in cornstarch and set aside. Heat 2 tbsps Olive oil in a medium wok or pan over medium-high heat and fry meatballs until even browned on all sides. Remove from heat and place them on a plate lined with paper towel to drains excess oil. Using the same pan, heat the rest of the Olive oil. Add tomatoes and cook for about two minutes. Add bitter melon and cook until tender. Beat the remaining eggs and add to the pan, mixing thoroughly until the eggs are set and scrambled. Add 1/2 cup water. Add chicken meatballs, and stir Add brown sugar and salt and pepper to taste. Remove from heat and serve warm.