Albondigas

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 20 g pine nuts, chopped
• 2 garlic cloves, pressed or ground into a paste with salt
• 1 egg(s)
• some breadcrumbs, about 2 – 3 tbsp
• some parsley, chopped, about 2 – 3 tbsp
• n. B. Salt
• e.g. pepper, freshly ground
• 250 g onion(s)
• 3 garlic cloves
• 2 tsp, stripped thyme, dried
• 2 bay leaves
• 1 tsp sugar
• 1 large can of tomatoes in their own juice, roughly chopped
• 1 tsp vegetable broth, granulated
• n. B. Salt
• e.g. pepper, freshly ground
• 1 chili pepper(s), dried, freshly ground or finely chopped
• some olive oil for frying the balls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

To make the meatballs, thoroughly knead the minced meat with all the ingredients and form into small balls (makes about 40 balls, each about the size of a walnut). Brown the balls on all sides in a little olive oil over medium heat until they no longer fall apart, remove from the pan and set aside. For the sauce, finely dice the onions, thinly slice the garlic, and sauté both together in the remaining frying fat until translucent. Add the bay leaves and thyme and sauté for another 2 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 gently for about 20 minutes, or until the sauce thickens. Finally, add the meatballs to the sauce and let them simmer until cooked through. Serve the meatballs in the sauce either warm or hot. Serve with fresh white bread and a delicious aioli. I always freeze ten of the balls, along with the sauce. This way, I can always quickly defrost a portion of tapas and serve it with other snacks.