Albóndigas En Salsa

Summary

Ingredients

• 4 cloves garlic
• Parsley, frozen or fresh
• 3 tablespoon, heaped breadcrumbs
• 3 teaspoons, heaped salt
• Pepper, black
• Paprika powder
• 500 g minced meat
• 2 small egg (s)
• olive oil
• 1 large red pepper or 2 small ones
• 1 small eggplant (s)
• 1 packet tomato (s), happened
• 1 bay leaf
• spice (s) B. Thyme
• tomato paste / paprika paste

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Instructions

1. In a bowl, combine 2 pressed garlic cloves, parsley (fresh or frozen), 3 heaped tablespoons breadcrumbs, 2 heaped teaspoons salt, a pinch of black pepper, and a generous amount of paprika powder. Add 500g minced meat and 2 eggs. Mix using a mixer with dough hook or by hand until a smooth, firm mixture forms. Shape into balls about 1 heaped tablespoon each. Refrigerate until ready to cook.
2. Heat olive oil in a large pan over medium-high heat. Fry the meatballs, turning occasionally, for 8-12 minutes until browned all over. Remove from pan and set aside.
3. Cut 1 large red pepper (or 2 small ones) and 1 small eggplant into small cubes (note: eggplant browns quickly). Add a little more olive oil to the pan if needed. Fry the vegetables with 1 teaspoon salt over medium heat for 3-4 minutes.
4. Reduce heat to low. Add 2 pressed garlic cloves, a pinch of black pepper, and a generous amount of paprika powder. Cook for 1-2 minutes. Pour in 1 packet canned tomatoes (be careful as it may splash). Stir in 1 bay leaf, parsley (fresh or frozen), thyme, and tomato paste or paprika paste if desired. Stir well. If the sauce is too thick, add a little water to reach desired consistency.
5. Return the meatballs to the pan. Cover and simmer over low heat for 20 minutes, stirring occasionally. Remove the bay leaf before serving.
6. Serve the albóndigas with bread or pasta.