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

Print Recipe Pin Recipe

Instructions

1. Step 1 approx. 30 minutes:
2. Prepare the following spice mixture in a mixing bowl: 2 pressed garlic cloves, parsley, breadcrumbs, 2 heaped teaspoons of salt, a little black pepper and a generous amount of paprika powder. Add the minced meat and eggs and mix well with a mixer with a dough hook until a smooth / tough mixture is formed. Shape the mince into small (1 heaped tablespoon) balls. Fry them brown all over in olive oil, remove from the pan and set aside.
3. Step 2 approx. 30 minutes:
4. Cut the peppers and then the aubergine (turns brown quickly) into small cubes. If necessary, add a little olive oil to the same pan and fry the vegetables with a teaspoon of salt. Put the stove on low heat and add 2 pressed garlic cloves, a little black pepper and a generous amount of paprika powder and fry briefly. Deglaze with the tomato strains (ATTENTION risk of splashing, wear an apron). Add the bay leaf, parsley and any other spices and stir well. If the sauce is too thick, dilute it with a little water.
5. Fold in the meatballs and simmer covered over low heat for 20 minutes, stirring occasionally. Remove the bay leaf.
6. Serve the albóndigas with bread or pasta.