Margarita's International Recipes


Albóndigas a la Mallorquina

Mallorca style Meatballs

This is a relatively simple recipe for meatballs, and a pretty satisfying one. The meatballs I made were not delicious per se (they needed some more seasoning), but they were homey and comforting - I enjoyed the leftovers even more.

Of course, it's not really fair to call this recipe Mallorcan style meatballs given that I did not use what is probably its most distinguishing ingredient: Mallorcan sobrasada, but I didn't have time to order it. Instead I used uncooked Italian pork sausage, which I don't think contributed much to the meatballs. I also got lazy and decided to use canned tomatoes, which was probably not a good idea as the can taste did not wear off with the short cooking. Use fresh ones instead.

In all, I was happy with the recipe and might make it again next time I have a hankering for meatballs.

Mallorca style Meatballs


  • 16-20 oz ground pork
  • 4 oz bacon, diced
  • 4 oz Mallorcan or Italian pork sausage, removed from its case
  • 1 egg
  • a dash of nutmeg
  • salt & pepper to taste
  • flour for dusting
  • olive oil
  • 1 onion, chopped
  • 14.5 oz can diced tomatoes or 3 fresh tomatoes, peeled and diced
  • 1/2 cup almonds, chopped
  • 10 fresh mint leaves
  • 1 cup water


Mix the ground pork with the bacon, the sausage and the egg. Add the nutmeg, salt and pepper and mix again. Form into 1" balls and roll in flour. Heat the olive oil over medium-high heat and add half of the meatballs, making sure they are not too crowded. Brown on all sides, drain on paper towels and set aside.

Put the onion, diced tomatoes, almonds, mint leaves and water in a large cooking pot. Heat over high heat until it starts boiling. Add the meatballs and then simmer over medium heat until the meatballs are cooked 20 to 30 minutes. Serve.

Adapted from a recipe at Nutrición y

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