Pan de albondigas
Meat ball bread
Is there anything better than meatballs? Yes, a meatball sandwich! Yet there is a big inconvenience: I have bad memories of suffering a jaw dislocation when trying to bite a huge meat ball sandwich, or taking a bite of a meatball sandwich and having all the round meatballs shooting out of the bread. Well, with this meatball bread you won’t be suffering this anymore!

Pan de albondigas
No more meatballs running out of your sandwich

Pan de albondigas
Tomato sauce with garlic and oregano

Pan de albondigas
Meatball bread

Pan de albondigas
No more jaw dislocation

{Meatball bread}

Preparation: 30 min

Cooking time: 30-40 min

Serves: 4-6


  • 400 g strong bread flour
  • 250 g beer
  • 50 g extra virgin olive oil
  • 10 g fresh yeast
  • 10 g salt
  • 18-24 meat balls (I used turkey meatballs)


  1. Rub the yeast into the flour. Add the remaining ingredients. Mix for a couple of minutes until the dough starts to form.
  2. Transfer the dough onto a working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself. Keep working the dough until it comes cleanly away from the work surface and is not sticky.
    Lightly flour the work surface, place the dough on the flour and form the dough into a ball. Let the ball rest for 10 minutes (it will be easier to roll it)
  3. Cut dough into 18-24 portions, and roll them out into small circles
  4. Place a meatball on each dough portion, take the sides of the dough and close it around the meatball forming a ball
  5. Put them into your greased backing dish with the seam facing the bottom of the dish
  6. Let rest for 15-30 minutes, whilst preheating the oven to 400 º F (200 º C)
  7. Bake for 30-40 minutes
  8. Serve with garlic oregano tomato sauce


  • You might prepare it in advance, and reheat it in the oven for 10 minutes to get a crunchier crustbread
  • Fill with your favourite ingredients: vegetables, mushrooms, cheese,…
  • You might use storebought pizza dough
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