Madrid Style Meatballs

How to make Madrid Style Meatballs.


  • 1 pound ground pork
  • ½ pound ground beef
  • 2 eggs lightly beaten
  • 14 ½ ounce can diced tomatoes chopped and drained, reserving ¼ cup of juice
  • ⅔ cup panko breadcrumbs
  • 2 tablespoons milk
  • ¼ cup finely chopped white onion
  • 1 ¼ teaspoon salt plus more for the sauce
  • 1 teaspoon freshly ground black pepper
  • pinch ground nutmeg or 2 to 3 gratings of fresh nutmeg
  • 2 tablespoons minced fresh parsley plus more for garnish
  • 3 tablespoons olive oil, divided
  • 1 small white onion finely chopped
  • 1 medium carrot peeled and diced
  • ¾ teaspoon sweet paprika
  • 3 tablespoons brandy
  • 1 cup dry red wine
  • 1 ¼ cups chicken stock or broth, or more as needed
  • all-purpose flour for dusting the meatballs


  1. Add breadcrumbs, milk and finely chopped onion to a large bowl.
  2. Stir until well combined and leave to stand for 5 minutes.
  3. To the breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and parsley.
  4. Knead mixture gently until thoroughly combined.
  5. Cover and refrigerate while you make the sauce (for about 40 minutes).
  6. Meanwhile, in a medium saucepan heat 1 tablespoon of the olive oil over medium heat until hot.
  7. Add onion, carrot and cook and stir until softened and starting to brown, for about 5-7 minutes.
  8. Add paprika, tomatoes plus ¼ cup of their juice and brandy.
  9. Increase heat to high, cook and stir for 1 minute, or until reduced slightly.
  10. Stir in wine and chicken stock and bring to a boil, then reduce heat to medium-low.
  11. Partially cover and simmer for 30 minutes, stirring occasionally.
  12. Season with salt to taste.
  13. Puree half of the sauce in a standard blender and return to the saucepan.
  14. Or puree half of the sauce right in the saucepan with an immersion blender.
  15. Place over low heat to keep warm while you prepare the meatballs.
  16. Add chicken stock as needed if sauce is getting too thick.
  17. To make the meatballs, spread a thin layer of flour on a large plate and set a parchment lined rimmed baking sheet nearby.
  18. Use a teaspoon or 1-tablespoon scoop to portion meatball mixture into about 1 ¼-inch diameter ragged portions and place side by side on a baking sheet.
  19. Gently roll each ragged portion between between cupped hands into a ball, returning meatballs to the baking sheet as you go.
  20. Then gently roll each meatball in flour, shaking off any excess and return to the baking sheet.
  21. Heat 1 tablespoon of the olive oil in a large, non-stick skillet over medium-high heat.
  22. Add half of the meatballs and brown on all sides, for 3 to 5 minutes.
  23. Transfer browned meatballs to a bowl.
  24. Repeat with remaining olive oil and meatballs.
  25. Add ⅓ cup water to the empty skillet, cook and stir, scraping up any brown bits and add to the sauce.
  26. Add browned meatballs and any accumulated liquid to the sauce and gently stir to combine and bring to a simmer.
  27. Reduce heat to low and cover, simmer for 5 to 7 minutes to cook the meatballs through completely.
  28. Remove from heat to cool slightly, for about 5 minutes.
  29. Transfer meatballs and sauce to a shallow serving bowl and garnish with fresh parsley.
  30. Serve and enjoy!
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