Meatballs in tomato sauce

These delicious spanish tapas are easy to prepare and people love them until the moon and back!

Ingredients for 4 servings

Albondigas:

• 500 g minced meat, mixed

• 20 g pine nuts, chopped

• 2 clove(s) of garlic, pressed

• 1 egg(s)

• some breadcrumbs, 2 - 3 tbsp.

• some parsley, chopped, about 2 tbsp.

• salt

• pepper

• some olive oil for frying

For the sauce:

• 250 g onion(s)

• 3 clove(s) of garlic

• 2 tsp, dried thyme

• 2 bay leaves

• 1 tsp. sugar

• 1 can(s) of tomato(s), in their own juice, approx. 1 1/2 lbs, chopped

• 1 tsp. vegetable stock powder

• pepper

Preparation

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

Minced meat balls:

1. Knead the minced meat with all the ingredients properly and form small balls out of it (makes about 40 pcs, each about the size of a walnut).

2. Fry the meatballs in a little olive oil on all sides over medium heat until they no longer fall apart, remove and set aside.

Sauce:

1. Finely dice the onions, finely slice the garlic and sauté together in the remaining drippings until translucent.

2. Add the bay leaves and thyme and continue to sauté for another 2 minutes, sprinkle with sugar, add the coarsely chopped tomatoes and bring to a boil once.

3. Season the sauce with salt, pepper, vegetable stock and a little chili and continue to simmer gently for about 20 minutes, or until the sauce becomes creamy.

4. Finally, add the meatballs to the sauce and let them cook.

Serve the meatballs in the sauce either warm or hot, with fresh white bread and a tasty aioli.

We always freeze the meatballs ten at a time, including the sauce. So I always have a portion of tapas quickly defrosted, which I can serve together with other trifles.