Portuguese-Style Meatballs Recipe

Think of these Portuguese-style meatballs as your ticket to either a weeknight-dinner home run or a streamlined dinner party in a pan. Deeply browned oversize meatballs settle into a glossy pool of tomato sauce for a dish that’s simple and quick enough for the family and elegant enough for a small gathering. The seasonings are familiar yet a bit unexpected, with ground coriander and nutmeg offering cozy warmth and a hit of lemon zest brightening the beef. A heady amount of garlic lends extra oomph and anchors the meat mixture with savory notes. The meatballs’ texture stays light because they’re bound together with only enough panko to hold them together — a light hand when mixing and shaping further ensures their texture stays tender. And instead of frying, you’ll bake and then broil to develop a gorgeous crust with far less fuss and mess.

The sauce balances the richness of the meatballs with plenty of light touches. After onion and garlic soften in olive oil, tomato paste, sweet paprika, and dry white wine lift with acidity. Crushed whole tomatoes and a little chicken broth finish the sauce with just enough body to coat the meatballs without feeling thick or heavy. A final scatter of cilantro wakes up the entire dish with a fresh, herby punch.

This is generous food meant for sharing, and it pairs perfectly with simple sides — crusty bread for dipping into the sauce or rice to soak up all its goodness. A simple green salad with nuts and cheese would offer the perfect complement.

The secrets to tender, juicy meatballs

It all starts with the meat. Make sure to reach for ground beef that’s 85% lean and 15% fat (often labeled “ground round”). Ground beef that’s leaner tends to dry out, while fattier options can shrink too much. When combining the meat mixture, use your hands (they’re gentler than a spatula), and mix lightly using a tossing motion, stopping just when the seasonings and panko look evenly dispersed. Overmixing can make the mixture too dense, leading to tough meatballs. Finally, make sure you don’t compact the mixture when shaping the meatballs, as doing so makes them rubbery.

If you want smaller meatballs

These meatballs are wonderfully supersized, but if you’d rather make smaller ones, they’ll still be just as delicious. For each meatball, use about two tablespoons of the meat mixture, and roll gently to shape. Arrange the meatballs on an aluminum foil–lined baking sheet, and bake at 425°F until just browned, 8 to 10 minutes. Broil for just a couple of minutes until deep golden brown before simmering in the sauce until a thermometer inserted into the center of a meatball registers 165°F. 

Notes from the Food & Wine Test Kitchen

• You can use a 50/50 combination of ground beef and ground pork for a slightly richer take. 
• If you typically line your pans with parchment paper, skip it here and use foil instead. The paper can easily catch fire when it’s under the broiler.
• For a more impactful herby punch in the sauce, toss in cilantro stems while it cooks. Remove them just before serving.
• If your sauce seems a little thin, simmer for the last few minutes uncovered to allow some of the liquid to evaporate. 

Suggested pairing

A robust, dark-fruited Portuguese red, such as Prats & Symington Post Scriptum, pairs beautifully with these meatballs’ rich, spiced flavors.

This recipe was developed by Nicole Hopper; the text was written by Ann Taylor Pittman.