• Dish: meat dish, main course (alternatively: starter or appetiser).
  • Approx. 2 hours 30 min.
  • medium.
  • 5
  • Ingredients for the meatballs:
  • 1/2 kg pork mince.
  • 1/2 kg beef mince.
  • A handful of diced parsley.
  • 4 or 5 cloves garlic.
  • 3 eggs.
  • 50 or 60 g breadcrumbs.
  • Salt & pepper to taste.
  • 300 g Valliser quince cut into 4 or 5 mm cubes (for meatball filling).
  • Ingredients for the meatball sautée (finely diced):
  • 3 medium onions.
  • 3 decent-sized carrots.
  • ½ red pepper.
  • 1 green pepper (long).
  • 3 or 4 peeled medium tomatoes.
  • 2 celery leaves (with petiole).
  • 1 large courgette.
  • ½ leek (green or white according to taste).
  • 1 l white wine.
  • Mild olive oil.
  • Salt, pepper, laurel, oregano and a couple of diced garlic cloves.

Weigh and chop the ingredients for the meatballs and sautée. This step is important as it means no time is lost later.

Next, place all the ingredients for the meatballs except the quince into a large bowl.

With clean hands, thoroughly mix the ingredients together. This can be done with an electric mixer - much quicker than by hand.

Put a large pan on the heat and add oil and infuse with the garlic.

When the oil is hot, add the other diced vegetables for the sautée and stir them well. Add salt and pepper as desired and stir regularly. Part-cover the pan and start on the meatballs while the sautée cooks on a medium heat.

Use a soup spoon to create the meatballs as this will provide the right quantity of the mixture. The size is a matter of personal preference. We have created 35 gram meatballs, sufficient for a medium-sized meatball. It is also the ideal size so the piece of quince fits perfectly in the middle.

Next, take the chosen amount of mixture in a moistened hand and add a piece of quince into the middle of the mixture. Cover it with the mixture and place your hand over the whole. Moving your hands in a circular motion, start forming balls. Continue this process and use up all the mixture.

Once the meatballs are ready, add the wine and the laurel to the sautée. Then, carefully add the meatballs - taking care not to break them.

Part-cover the pan but do not stir until the meatballs are consistent. This will ensure the meatballs do not fall apart. For this recipe, we did not fry the meatballs as it is an unnecessary step and the result is the same. It also avoids extra calories for our body.

When the meatballs are consistent, stir occasionally for about half an hour. If they become too dry, add water or stock as desired. The aim is to have a sauce that is syrupy and not too dry.



It is the hint of Valliser quince that gives this meatball recipe its special flavour. It can be served as a meal or in small portions as 'tapas' or appetisers. It is also a perfect dish to pack in your Tupperware for the office or for any other occasion.
This dish is a perfect 1 course meal as it contains everything a good meal requires in the one dish (proteins, fibre, carbohydrates, etc.) or it can be eaten with other foods, including pasta and potatoes.
It conserves well in the fridge and can be frozen in portions so you can enjoy it whenever you want.


For more information about our products or if you would like to consult us about a specific issue, you may contact us by:


(+34) 938 994 821
Where are we?
C/ Pujada de Bellver, 20 bis ,
08735 - Vilobí del Penedès
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