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Bocadillo de Ablóndigas

The Spanish counterpart to the more well-known Italian-American meatball sub, this sandwich can be made with beef, pork, or a combination. Meatballs are seasoned with Spanish Manchego cheese, onions, garlic, and parsley and the tomato sauce is flavored with smoky paprika and Spanish wine. We've included a recipe for barra de pan, for those of you who like to bake!


4 sub-style sandwich rolls (see recipe for barra de pan below)

1 lb pasture-raised ground pork or beef, or a mix of the two

1 small onion, chopped (can sub chives, green onions, or Egyptian walking onions - we have oodles of these in the garden right now...)

2 cloves garlic, chopped

1 Tbsp chopped, fresh parsley

1 tsp chopped oregano

1 tsp chopped basil

2 Tbsp grated Manchego + more for topping

2 pasture-raised eggs

26 oz crushed tomatoes

3 Tbsp olive oil

1/2 cup Spanish red wine

1 Tbsp smoked paprika

salt and black pepper


  1. Combine ground beef/pork, chopped garlic and onions, chopped herbs, grated cheese, and eggs in a small bowl

  2. Form mixture into tablespoon-sized meatballs, cover and set aside

  3. Add olive oil to a heavy-bottomed, wide saucepan set over medium-high heat

  4. Add meatballs and gently brown on all sides, remove from pan and set aside

  5. Add wine to the pan, scraping up any browned bits, then add tomato sauce and smoked paprika

  6. Bring to a simmer, add salt and pepper to taste and return meatballs to pan

  7. Simmer gently until the meatballs are cooked through

  8. Split and toast your barra de pan

  9. Top bread with several meatballs, a stripe of sauce, grated or thinly shaved Manchego cheese and a generous sprinkling of chopped parsley

Barra de Pan

When Isabelle cooks international food, she always searches for recipes in the native language on Google so that she knows she's getting an authentic recipe from the source! It may take some time to translate, but that's part of the fun! Here is a recipe for Barra de Pan from the blog Todos a Comer:

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