Spanish meatballs in tomato sauce (albóndigas)

Little pork and beef meatballs with garlic and smoked paprika, browned and then simmered in a rich tomato sauce. Lovely as tapas with bread, and kids tend to love them too.

Ingredients

• 250 g Pork mince
• 250 g Beef mince
• 40 g Breadcrumbs
• 1 Eggs
• 0.3 Garlic, 3 cloves, crushed
• 3 g Smoked paprika
• 3 g Salt
• 20 ml Olive oil
• 1 Onions, finely chopped
• 400 g Chopped tomatoes
• 8 g Fresh parsley, chopped
• 0.5 Bread, crusty

Method

1. Mix both minces with the breadcrumbs, egg, two-thirds of the garlic, 2 tsp of the paprika and the salt. Roll into about 24 walnut-sized balls with wet hands.
2. Brown the meatballs in the oil in a large frying pan, in batches if needed, then lift them onto a plate.
3. Soften the onion in the same pan, add the rest of the garlic and paprika for a minute, then the tomatoes and a splash of water.
4. Return the meatballs and simmer, partly covered, until cooked through and the sauce is thick. Scatter with parsley and serve with bread.