Spanish Meatballs In Tomato Sauce

Ingredients

• •1 bay leaf
• •2 cloves garlic
• •1 pound ground beef
• •1⅛ cups olive oil
• •½ cup onion
• •1 half an onion
• •2 tablespoons parsley
• •1 pinch pimenton de la vera
• •salt and pepper
• •1 teaspoon sugar
• •600 g tomatoes
• •4 slices sandwich bread
• •1 large egg

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Method

From foodista.com — read the original

1. 1Start by making the tomato sauce. Finely chop 1 onion. Peel 600g of tomatoes with a serrated peeler. Chop the peeled tomatoes into small pieces.
2. 2Add 2 tablespoons of olive oil in a sauce pan.
3. 3Add the chopped onions.
4. 4Add a pinch of Pimenton de la Vera (Dulce), which is Spanish smoked sweet paprika. I used 1/4 teaspoon.
5. 5Add more if you prefer the sauce to be spicy.
6. 6Add the chopped tomatoes to the onions mixture and stir well to combine.
7. 7Add 1 fresh bay leaf. I used 2 dried pieces here because I couldnt find fresh ones.
8. 8Add 1 teaspoon of sugar andd salt and pepper to taste. I added 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Adjust seasoning to taste.
9. 9Cover the sauce pan and reduce the heat to a medium-low and let the tomato mixture simmer gently till it reduces to a sauce like consistency.
10. 10In the meantime, make the meatballs by adding 1/2 an onion to a food processor.
11. 11Add 2 cloves of garlic. I used 1 tablespoon of minced garlic. Process till the onions and garlic are finely chopped. Sweat the onion-garlic mixture in a frying pan with some olive oil. I just realised that I had missed this step. The meatballs still tasted great.
12. 12Add the onion-garlic mixture to 500g ground beef in a mixing bowl. Slice off the crust of 4 slices of white bread.
13. 13Cut the soft white bread into small cubes of 1cm all round.
14. 14Add the chopped bread to the beef mixture.
15. 15Add 2 tablespoons of chopped parsley. Use Italian flat parsley where possible. I couldnt find any, so I used English parsley.
16. 16Add 1 large egg.
17. 17Add salt and pepper to taste. I used approximately 1/4 teaspoon of salt and a pinch of black pepper.
18. 18Mix well to combine. Shape the meat mixture into balls that are slightly bigger than the size of a golf ball size.
19. 19Roll the meat tightly to form meatballs.
20. 20Add 3/4 cup of olive oil to frying pan. The layer of oil should be approximately 3/4cm in the pan.
21. 21Put the pan on medium-high heat and add the meatballs to the oil. Gently roll them around in the oil to brown all surfaces and ensure even cooking.
22. 22When the meatballs are a deep golden brown, remove them from the frying pan and set aside. The tomatoes-onion mixture should have reduced to a sauce consistency now.
23. 23You can use a hand blender to puree the mixture. Or leave the small bits of tomatoes and onions as they are.
24. 24Add the meatballs to the tomato sauce and let the meatballs warm through.
25. 25Garnish with more chopped parsley.