Also called “pilotetes” or “albondigas”, these meatballs that we often find in paellas of inland villages, are also eaten in tomato sauce.
- Put all these ingredients, except the pine nuts, in a mincer. Or knead with your hands
- Roughly mix.
- Shape meatballs big enough, adding the pine nuts, about the size of an apricot.
- Fry in olive oil