Spanish meatballs in tomato sauce

This recipe is another of the most highlighted recipes in Kindle editions of  Chickens, Mules and Two Old Fools.

Meatballs are very popular in Spain and make a delicious meal served with rice, or as tapas with drinks.



  • 500g (17 oz) minced beef
  • 3 to 4 cloves garlic
  • 1 onion
  • Parsley
  • 1 egg (beaten)
  • 4 ripe vine tomatoes, roughly chopped
  • 2 slices stale bread
  • Milk
  • White wine
  • Flour
  • Salt
  • Pepper
  • Olive


1) In a blender (or mortar), crush 2 cloves of garlic with the parsley, and mix with a dash of white wine.

2) Place this mixture, with the mince, in a large bowl. Mix well, then leave to stand for 20 minutes.

3) Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes.

4) Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.

5) Make small balls and roll each one in flour.

6) Cook in plenty of hot oil, until they turn golden brown.

7) Drain the meatballs and set them aside. Keep some of the drained meatball oil for the sauce (step 2 below).

For the sauce:

1) Finely chop the onion and the remaining garlic.

2) Place a little oil from the meatballs, into a casserole dish or large earthenware cazuela.

3) Add the onion and garlic and gently fry until they begin to brown.

4) Add the chopped tomatoes and about half a glass of white wine.

5) Bring to the boil and cook for 5 minutes.

6) Pour the sauce over the meatballs and cook on the hob, on a low heat, for 20 to 25 minutes, stirring occasionally.

7) Serve with fresh bread.