Pilar’s Meatballs
Chef Sandra makes a recipe lovingly passed down from her grandmother, Pilar, who's from the northern region of Spain. These tender veal-and-pork meatballs are seasoned with warm spices and simmered in a bold tomato sauce. Chef pairs them with creamy Parmesan polenta and sweet peas for a plate that’s rustic, comforting, and full of heart.
Nutritional facts
Protein
41g
Carbs
45g
Calories
950kcal
Fat
64g
Ingredients
Veg, Tomatoes, Whole, Canned, Italian, Ground Veal, Nutmeg, Canola and Olive Oil Blend, Butter, Coriander, Cumin, Garlic, Egg, Cinnamon, Heavy Cream, Onion, White Pepper, Peas, Kosher Salt, Chicken Base, Ground Pork, Polenta, Gluten Free Panko Breadcrumbs, Smoked Paprika, White Wine, Parmesan Cheese
Contains milk, eggs, wheat, soybeans.
Reviews
4.4
Based on 70 reviews
Katrina · 02/14/26
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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