Kategorie

Spanish meatballs in sauce

Name: Spanish meatballs in sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500 g ground beef; 1 egg; 40 g breadcrumbs; 1 garlic clove, finely grated; 2 tbsp parsley, finely chopped; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 onion (150 g), finely diced; 200 g chopped tomatoes; 200 ml beef or vegetable stock; 1 tsp sweet paprika

Zusammenfassung

Editorially simplified adaptation of a Spanish public-domain recipe. Source

Preparation

Mix beef, egg, breadcrumbs, garlic, parsley, salt and pepper briefly with your hands. Rest for 10 minutes so the crumbs absorb moisture.
With damp hands shape about 16 equal meatballs. Do not compress them firmly or they become tough.
Heat oil in a wide pan over medium-high heat. Brown the meatballs in two batches for 4 minutes each, turning them; they need not be cooked through. Remove.
Cook onion in the cooking fat for 5 minutes until soft. Stir in paprika for 20 seconds, then add tomatoes and stock. Bring to a boil and simmer uncovered for 5 minutes.
Return meatballs to the sauce, cover and cook gently over low heat for 12 minutes. Halve one: the centre must no longer be pink.
Taste, adjust with salt and pepper, and serve immediately.