Prep 20m Cook 1h 20m Additional 40m Ready In 2h 20m
Servings 4 servings Calories 615.1

The sunshine just shines on and on. A delight to the taste buds.

Recipe Ingredients

  • ⅓ pound ground beef
  • ⅓ pound ground pork
  • 2 tablespoons minced green onion
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 clove garlic, minced
  • 2 dashes Worcestershire sauce, or to taste
  • salt and ground black pepper to taste
  • 3 ½ ounces fresh white bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 3 ½ ounces pancetta, chopped
  • 3 tablespoons minced onion
  • 1 clove garlic, minced
  • 2 tablespoons minced carrot
  • 2 tablespoons minced celery
  • 2 tablespoons minced red bell pepper
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • ¼ teaspoon ground coriander
  • 2 grinds ground black pepper
  • 1 cup white wine
  • 2 tablespoons tomato puree
  • 1 (28 ounce) can Italian plum tomatoes, chopped
  • 2 tablespoons extra-virgin olive oil, or as needed

Cooking Directions

  1. 1 Mix ground beef, ground pork, green onion, oregano, parsley, garlic, Worcestershire sauce, salt, and black pepper together in a bowl. Slowly add and mix breadcrumbs into meat mixture to desired consistency. Form mixture into balls, roll them in remaining bread crumbs to coat, and arrange onto a shallow tray. Cover meatballs with plastic wrap and refrigerate at least 30 minutes.
  2. 2 Heat 2 tablespoons olive oil in a large pot over medium heat. Cook and stir pancetta in the hot oil until browned, about 4 minutes. Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute. Stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes. Sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly.
  3. 3 Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
  4. 4 Quickly stir tomato puree into pancetta mixture; add chopped tomatoes. Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes. Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes.
  5. 5 Heat 2 tablespoons oil in a large skillet over low heat. Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel.
  6. 6 Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.

Nutrition Facts

  • Calories 615.1
  • Carbohydrate 26.4 g
  • Cholesterol 86.9 mg
  • Fat 40.1 g
  • Fiber 3.8 g
  • Protein 26.4 g
  • Saturated Fat 11.3 g
  • Sodium 760.1 mg
  • Sugar 7.6 g

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Reviews

  1. My boyfriend is from Ecuador and loves homemade Spanish food. He really liked this recipe. The only suggestion I can add is that if you use dried oregano cut the amount at least in half.
  2. This is a cool new European twist on the Mexican albondigas soup I love and I'm familiar with and I had to try it. Mexican albondigas soup has rice in the meatballs potatoes cilantro and mint instead of parsley no Worcestershire no celery and nothing is "minced" it's all very chunky.... at least in my - Read more ...
  3. I just made this recipe and was good to do something new. Really good tasting tomato sauce only a few things I changed. Added some smoked paprika for a bit of colour to the meatballs and another flavour. The other thing I normally do but forgot as followed the rest of the recipe to a - Read more ...
  4. I served the sauce on frozen meatballs and that wasn't the best idea. But the sauce wasn't very flavorful and too chunky to coat the meatballs. Instead of simmering stovetop I put in the crock put for several hours. Disappointing.
  5. Based on other's comments I checked the sodium content of the pancetta at the store before purchasing and there was 6 times more sodium per serving compared to low-sodium bacon (which still has plenty salt)! Sorry but I substituted bacon for pancetta. That substitution didn't really figure into my rating. The dish was good; though - Read more ...
  6. I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt entirely. Rather than frying the meatballs in batches, I simply baked them at 400 degrees for 20 minutes. - Read more ...
  7. I made this when it was still a personal recipe; Here is my review:.....Reviewed on Jun. 9 2012by misty This tasted wonderful and was enjoyed by all. Leftovers were equally as good! I followed recipe as stated; except using fresh garden tomatoes. I think the idea of chilling the meatballs was great seemed hold them - Read more ...
  8. This is an excellent recipe! Tried it yesterday and followed it completely ... except ... I had no white wine so I used red wine. The only reason I did not give it a 5 star was it was too salty ... it's a keeper and next time I will cut the salt down a - Read more ...
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