Home-Style Meatballs (Albondigas Caseras) Recipe

In a large bowl, combine ground beef and pork. Add minced garlic, eggs, nutmeg, part of the salt, and black pepper, then mix just until evenly combined.

Form walnut-size meatballs. Roll them lightly in flour and shake off the excess so the sauce won’t get pasty.

Heat olive oil in a pan. Brown the meatballs in batches until the outside is nicely colored; they don’t need to be cooked through yet.

In the same pan, cook the onion and green peppers until softened. Stir in the tomato and cook 2–3 minutes to concentrate the flavor.

Pour in the white wine and let it simmer for 1–2 minutes to mellow. Add chicken broth and the remaining salt/pepper, stirring to combine.

Return the meatballs to the sauce. Cover partially and simmer on low for about 20–25 minutes, until the meatballs are tender and the sauce thickens. Taste and adjust seasoning before serving.