Albondigas in tomato sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 20 g pine nuts
• 2 garlic cloves, squeezed
• 1 egg(s)
• 2 tbsp parsley, chopped
• salt and pepper
• 250 g onion(s)
• 3 garlic cloves
• 2 tsp thyme
• 2 bay leaves
• 1 tsp sugar
• 1 large can of tomatoes, in their own juice, roughly chopped
• 1 tsp vegetable broth
• salt and pepper
• chili powder
• olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

This is a delicious Spanish specialty

Thoroughly knead the minced meat with all the ingredients for the meatballs and form them into small balls. (Makes about 40 balls.) Brown the balls on all sides in a little olive oil over medium heat until they no longer fall apart. Remove the meatballs and set aside. For the sauce, finely dice the onions, thinly slice the garlic, and sauté them together in the remaining frying fat until translucent. Add the bay leaves and thyme and sauté for a further two minutes. Sprinkle with sugar, add the roughly chopped tomatoes, and bring to a boil. Season the sauce with salt, pepper, vegetable stock, and a little chili, and simmer for about 20 minutes until the sauce is thickened. Finally, add the meatballs to the sauce and let them simmer until cooked through.