Albóndigas

Ingredients for 6 servings:

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

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spanish meatballs

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 another two minutes. Sprinkle with sugar and add the tomatoes. Bring to a boil, season with salt and pepper. Add the balls, cover, and cook for five minutes, then simmer for another 15 minutes. Serve cold.