Albondigas (Spanish meatballs)
Ingredients
for 4 person
| 350 g | minced meat (beef) |
| 1 | onion, finely chopped |
| 3 | garlic cloves, squeezed |
| 1 bunch | flat-leaf parsley, finely chopped |
| 1 | egg |
| 3 tbsp | breadcrumbs |
| ¾ tsp | salt |
| a little | pepper |
| oil, for frying |
| 1 tbsp | olive oil |
| 400 g | chopped tomatoes |
| ½ tsp | salt |
| a little | cayenne pepper |
| ¼ tsp | cumin |
How it's done
Meatballs
Mix the mince with half of the onion, garlic and parsley, plus all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mass into 16 balls. Heat the oil in a frying pan. Fry the meatballs in batches over a medium heat for approx. 7 mins., keep warm.
Tomato sauce
Heat the oil in the same pan, sauté the remaining onion and garlic for approx. 3 mins. Add the tomatoes, season. Turn down the heat, reduce for approx. 15 mins. Add the meatballs, heat gently. Sprinkle with the remainder of the parsley.
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