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Meatballs with aioli

Juicy, fluffy meatballs topped with garlicy aioli.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4


For the meatballs

  • 500 g minced meat half pork, half beef
  • 1 large onion chopped finely
  • 3 eggs
  • 1 stale bread role
  • 2 tsp mustard
  • 2 cloves of garlic
  • 1 tbsp chopped parsley
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika powder
  • 1 tbsp thyme
  • 1/2 tsp rosmary
  • 1 1/2 tsp salt
  • pepper to taste

For the aioli

  • 1 egg yolk
  • 2 cloves of garlic copped finely
  • Juice of 1/2 lemon
  • Extra virgin olive oil
  • salt to taste


  • First prepare the aioli. I always use an electric whisk but you could also use a stick blender or even whisk it by hand. You also get better results if you let the egg yolk come up to room temperature.
  • In a bowl whisk up the egg yolk and add a little bit of olive oil. Just add it while you whisk and make sure to add just little drops in the beginning. Keep going until the mixture starts to thicken a bit.
  • Once it gets to that stage, you can add more olive oil in a thin stream while whisking.
  • When the mayonnaise has the desired consistency, add the garlic, lemon juices and season with salt.
  • For the meatballs first soak the stale bread role in water.
  • In a big bowl add all the ingredients for the meatballs. Drain the bread roll and press all the water out of it. Add to the meat mixture.
  • Mix everything well. You can do it by hand or you can use a hand mixer. It might look odd to mix some meat with it, but then the mixture comes together really well.
  • In a large pan heat a a couple of teaspoons of oil. Form the meatballs with your hands or using two spoons and fry them until they are cooked through and browned on both sides.