Meatballs in Spanish sauce. The definitive recipe

Meatballs in Spanish sauce
Yield: 3

Meatballs in Spanish sauce

Meatballs in Spanish sauce recipe

Don't know how to make good meatballs? You've got a recipe for picky eaters here. To enhance the flavor of the meat, serve with Spanish sauce. They pair well with pasta.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • 750 g minced beef
  • 250 g minced pork
  • 3 egg yolks
  • 2 tablespoons of homemade shredded sofrito
  • 2 tablespoons breadcrumbs
  • 1 Pinch of bread crumbs soaked in milk
  • Flour
  • Olive oil
  • Shall
  • 1,5 l Warm de carne
  • 2 large onions
  • 1 green pepper
  • 1 chorizo ​​pepper
  • 1 Carrot
  • 1/2 Leek
  • White wine


    1. Make a sauce with half an onion, half a garlic clove, and a tomato. As I explain in the link, I recommend shredding it, but you can also do it with very finely cut vegetables. The most important thing is to cook it slowly and without haste. It ought to be dark
    2. Combine the meat, egg yolks, sauce, breadcrumbs, milk-soaked crumb, ground pepper to taste, and a few pinches of salt in a mixing bowl.
    3. Meatballs with Spanish sauce (ingredients)
    4. "Knead" the mixture until all of the ingredients are combined. Make medium-sized balls (about 4 centimeters)
    5. Flour the balls and fry them in a large pot with two fingers of oil. Reservation.
    6. Meatballs floured before fryingFried meatballs
    7. Remove some of the oil if there is too much in the pot; covering the base will suffice. We began with the Spanish sauce. Finely chop the onion, bell pepper, carrot, and leek. With a few pinches of salt, sauté over low heat.
    8. Cook the chorizo pepper for a minute in a saucepan with a little water. With a knife, remove the meat and place it in the casserole.
    9. Pour in a splash of white wine. Allow the alcohol to evaporate.
    10. Set aside a large glass of broth. Add the rest gradually, stirring occasionally, every 10 to 15 minutes. In 1 hour, you'll have a dark compote with a deep flavor. Our sauce's foundation.
    11. Blend in half of the broth that you've set aside. Gradually add the retro until you have a sauce with a medium texture that is neither too dense nor too light. Season with salt to taste. You can fine-tune it by passing it through a Chinese.
    12. Place the meatballs in the casserole with the sauce, cover, and cook for 5 minutes after it begins to boil.


  • Choose the best meat: Tip number one, you will be unable to make anthological meatballs without excellent meat. Request 3/4 beef and 1/4 freshly minced pork from your favorite butcher. Even better if you can make it with beef brisket. A low-cost, extra-juicy cut of meat
  • What can I do to keep them from drying out? There are two tricks Don't make them too small, and don't leave them in the sauce for too long. Open one in half to check that it is ready after 5 or 10 minutes.
  • How can you get more from them? Cook some pasta, toss in a few balls, and pour in the juice. You'll see what happens.
  • Can they be thawed? Not all of these recipes are suitable for freezing. Ours is ideal for this application. Because you will receive a large amount of Spanish sauce to top all of the meatballs, freezing will be simple and effective, even without frost.

Nutrition Information



Serving Size


Amount Per Serving Calories 1005Total Fat 53gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 27gCholesterol 371mgSodium 407mgCarbohydrates 42gFiber 3gSugar 5gProtein 79g

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