Albondigas with dates

Ingredients for 4 servings:

• 500 g minced meat of your choice
• ½ bread roll, soaked
• 1 egg(s)
• 1 tbsp, leveled mustard
• 1 tbsp parsley, chopped
• some marjoram
• 1 tsp allspice de la Vera
• 1 small onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 60 g pitted dates, finely chopped
• Oil for frying
• salt and pepper
• some flour
• 80 g butter
• 1 large can of tomatoes, chopped, approx. 830 g, or fresh, fully ripe tomatoes
• 1 onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 60 g pitted dates, finely chopped
• salt and pepper
• some basil, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Very suitable as a tapa, finger food or snack.

Fry 1 onion and 1 garlic clove in a little oil. Mix the meat, fried onion and garlic, soaked bread roll, egg, salt, pepper, mustard, parsley, dates, and paprika well and season to taste. Then form small balls from the mixture, coat in flour, and fry in oil (preferably swimming) for about 4 minutes. Remove from the fat and set aside. For the sauce, fry the onion and garlic cloves in the butter and add the tomatoes. Simmer over low heat for about 40 minutes. Then puree with a hand blender, add the rest of the dates, and season to taste. Add the basil and the meatballs to the sauce and simmer everything for about 5 minutes. Serve with baguette, rice, or pasta.