Hearty, luscious, meatballs covered with a rich tomato sauce and served as a Tapas or meal in Spain.

James Andrews


  1. 1 Pound ground veal
  2. 1 Pound pork ground
  3. 2 white bread milk , soaked in , crusts removed Slice
  4. 1/2 Cup onion , finely diced
  5. 8 Cloves garlic , minced
  6. 2 eggs , beaten
  7. 2 to taste salt pepper and
  8. 2 Tablespoons olive oil
  9. 2 Tablespoons Olive oil
  10. 14.5 ounces cans tomato sauce of 1
  11. 6 Cloves garlic , sliced
  12. 1 Cup onion diced
  13. 1 Cup pepper green
  14. 1 Teaspoon oregano
  15. to taste Salt pepper and


35 mins
  1. Add Photo

    Heat a medium saucepan on medium heat. Add olive oil and sauté onion and green pepper until soft, 5 to 7 minutes. Add garlic, bay leaf, oregano, salt, pepper and cook for an additional 3 minutes. Add tomato sauce, salt and pepper. Simmer.Heat oven to 350°

  2. Add Photo

    Heat oven to 350°

  3. Add Photo

    Place ground veal and ground pork in a large mixing bowl. Add onion,garlic, salt, pepper,eggs, garlic, in soaked bread. Mix thoroughly, but do not over mix, Form into 1.5 inch balls.

  4. Add Photo

    Heat a large high sided pan on medium heat, then add all olive oil. Carefully place meatballs into hot pan, taking care not to overcrowd. Cook on all sides until done.

  5. Add Photo

    Add the cooked meatballs and sauce back into the high sided pan and cook for 20 minutes in the 350° oven. Remove from the oven and serve

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