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Boles de Picolat - meatballs with tomato sauce

A popular classic amongst tapas dishes

Meatballs with tomato sauce is a classic amongst tapas dishes, and should not be missing from any tapas menu. A dry sherry fits well as a drink with this dish.

Ingredients for 4 servings

  • 500 g ground meat
  • 700 g tomatoes
  • 250 ml beef broth
  • 50 ml sherry
  • 2 garlic cloves
  • 1 large onion
  • 5 tablespoons olive oil
  • 2 eggs
  • 2 slices of toast
  • Salt, pepper, 1 pinch of paprika
  • Maybe a bunch of parsley


Peel the onion and chop finely. Peel the garlic.
Cut the crust from the toast and cut the bread into small cubes.

Let the toast soak in a little milk.

Drop the tomatoes into boiling water for a moment and remove the skin. Cut into small pieces. Place in a pot; pour in the broth, and leave to simmer at a low temperature for about 30 minutes, stirring regularly.

Meanwhile put the ground beef into a bowl. Press the garlic into the bowl, and then add the bread and the egg. If you like parsley, you can add about 2 or 3 of the chopped parsley bunches. Leave some parsley left over in order to sprinkle over the meatballs at the end.

Mix everything well into a mixture and season with salt, pepper and paprika.

With your hands shape balls of about 2 cm in diameter out of the mixture. Heat the olive oil in a pan and fry the meatballs over medium heat until evenly brown.

Season the tomato sauce to taste and add the browned meatballs to it. Leave for 10-15 minutes on low heat and sprinkle with the remaining parsley.

Serve warm or cold in a bowl. You can stick toothpicks in the meatballs.

Preparation time: about 30 minutes and 40 minutes cooking time.