Salsa pasta

Ingredients for 2 servings:

• 4 cloves garlic
• Parsley, frozen or fresh
• 3 tbsp heaped breadcrumbs
• 3 tsp, heaped salt
• pepper, black
• Paprika powder
• 500 g minced meat
• 2 small eggs
• olive oil
• 1 large red pepper or 2 small ones
• 1 small eggplant(s)
• 1 pack of tomatoes, pureed
• 1 bay leaf
• n. B. spice(s) e.g. thyme
• n.e. Tomato paste / pepper paste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Spanish meatballs in spicy vegetable sauce, tapas

Step 1 (approx. 30 minutes): In a mixing bowl, combine the following spices: 2 crushed garlic cloves, parsley, breadcrumbs, 2 heaped teaspoons of salt, a little black pepper, and a generous amount of paprika. Add the minced meat and eggs and mix well using a mixer fitted with a dough hook until smooth and chewy. Form the minced meat into small (1 heaped tablespoon) balls. Fry these in olive oil until browned all over, remove from the pan, and set aside. Step 2 (approx. 30 minutes): Dice the bell peppers and then the eggplant (which browns quickly). Add a little more olive oil to the same pan if necessary and sauté the vegetables with a teaspoon of salt. Reduce the heat to low, add 2 crushed garlic cloves, a little black pepper, and a generous amount of paprika, and fry briefly. Deglaze with the passata (CAUTION: Danger of splashing; wear an apron). Add the bay leaf, parsley, and any other spices, and mix well. If the sauce is too thick, thin with a little water. Fold in the meatballs and simmer covered over low heat for 20 minutes, stirring occasionally. Remove the bay leaf. Serve the albóndigas with bread or pasta.