Spanish meatballs in tomato sauce

Ingredients for 4 servings:

• 600 g minced meat, mixed
• 2 m.-sized eggs, very fresh and at room temperature
• 750 g beef tomatoes, skinned, pitted and finely chopped
• 2 slices white bread, stale
• 3 tbsp milk
• 3 garlic cloves, peeled, sterilized and finely chopped
• 1 large onion(s), peeled and cut into small cubes
• 50 ml dry sherry
• 6 tbsp olive oil, cold squeezed
• 1 bay leaf
• 1 bunch parsley, washed and chopped
• 125 ml meat broth
• salt and pepper
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Albondigas and salsa de tomate

Sauté the onions in a saucepan with 2 tablespoons of olive oil over low heat until translucent. Add the sherry, tomatoes, meat stock, and bay leaf, bring to a boil, and simmer on low heat for 30 minutes. Meanwhile, place the bread in a bowl and soften it slightly in the milk. Then add the minced meat, garlic, eggs, half the parsley, salt, pepper, and a little paprika, and mix well. With moistened hands, form walnut-sized balls. Heat the remaining olive oil in a large pan and fry the meatballs over medium heat until browned on all sides. Season the tomato sauce with salt, pepper, and paprika, add the meatballs, and let everything simmer for 10 minutes over low heat. Serve sprinkled with the remaining parsley. Serve with fresh white bread.