Tapas Albondiga

Ingredients for 4 servings:

• 180 g rice
• 1 g saffron
• 3 cloves garlic
• 600 g minced meat
• 1 egg(s)
• 250 g onion(s)
• 2 bay leaves
• 1 tbsp sugar
• 1 large can of tomatoes
• salt and pepper
• 1 chili pepper(s)
• olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Meatballs in tomato sauce

Cook rice with saffron and a pinch of salt in 400 ml of water until the water is absorbed. Mash a garlic clove, crumble the chili, and mix with the minced meat, egg, fennel, and the cooled rice. Form the mixture into about 30 balls. Finely dice the onion, thinly slice two garlic cloves, and sauté in a casserole dish until translucent. Add the bay leaves and thyme and sauté for a further 2 minutes. Sprinkle with sugar and add the tomatoes. Bring to a boil, season with salt and pepper. Add the balls, cover, and cook for 5 minutes, then simmer for another 15 minutes. Serve cold.