Catalan Meatballs - Mandonguilles 

Mon, 30 September 2024

Makes 4 portions  

Takes 30-40mins 

Ingredients: 

For the balls: 

• 250g ground beef 

• 250g ground pork  

• 1 egg 

• 3-4 cloves of garlic crushed 

• 50g bread crumbs, soaked in milk 

• 1 teaspoon paprika 

• Small bunch of parsley, chopped 

• Seasalt & black pepper 

• Rolled in flour 

• 4 tablespoons olive oil for frying 

For the sauce: 

• 1 large onion, finely diced 

• 2 carrots, finely diced 

• 3-4 tomatoes, chopped 

• 4 cloves of garlic, minced 

• 2 teaspoons paprika 

• 1 teaspoon cinnamon 

• 150ml white wine 

• 500mls chicken stock 

• Garnish with chopped parsley 

 

To serve: Traditionally these meatballs are served with crispy potatoes, like chips, rice or fresh crusty bread. 

Method: 

Begin by making your meatballs in a large mixing bowl. 

Add the meat, egg, garlic, paprika, breadcrumbs, parsley, salt and pepper. 

Mix very well with your hands and roll into golf-sized balls. This mixture should make about 16. 

Roll the balls in seasoned flour. 

Place a large heavy-based pan over medium heat and add olive oil. 

Begin to fry your meatballs, half at a time. 

Don’t move them too much, allow them to get colour and remove them from the pan. 

Set the two batches aside and use the same pan to make the sauce, there is no need to wash it as the bottom has lots of flavour now from the meat. 

Fry your onions and carrots for a few minutes in the pot, add some more oil if needed. 

Next, add in your tomatoes and garlic, and allow to cook for 3-4 minutes. 

In goes the paprika and cinnamon, let that cook and mingle in there for a further minute before adding the white wine. 

The white wine will bubble away and reduce adding delicious flavour. 

Finish by adding the 500ml of chicken stock and your meatballs, bring it all to a boil and then back down to a simmer for 15 minutes. 

Serve with some rice or chips and a garnish of fresh parsley.