Bolero Meatballs

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Bolero Meatballs is on a street with lots of tourist traffic, surrounded by Asturian and Galician bars popular among locals, and has become famous among visitors and Madrileños alike for their amazing meatballs.

The owners, May Nocon and Nina Lashchenova, maintain a strong and vital relationship with their butcher, who allows them to choose meat themselves with the precise amount of fat needed for the perfect meatball. Those made with chicken are 100% breast meat and for vegans they combine soy, quinoa, couscous and shitake. With every order you choose a sauce to coat the meatballs: Grandmother’s sauce made with vegetables and tomatoes, Cream of mushroom or Oriental with coconut milk and peanuts. Since it won’t take long for you to try all these combinations, every week the girls offer a special with whatever flavour comes to mind. The latest was Iberian ham and veal with a tomato and olive oil sauce topped with crunchy Iberian ham.

There are several different ways to enjoy your meatballs: in a sandwich with brioche bread made from their own recipe, as tapas, or on their own as a serving of four balls, accompanied by spicy baked potatoes or rice pilaff. For dessert, try the oreo brownie (an original recipe by May and her father), the homemade Cookwich made with peanut butter and ice cream, or the banana bread with nuts and chocolate.