Albondigas Andaluz

Summary

Mix the mince with half of the finely chopped onion, soaked bread roll, eggs, pepper and salt, shape into small balls and fry all over in a casserole in olive oil.
Add the rest of the onion and let it glaze, then add the red wine, pureed tomatoes and tomato paste. Dice the paprika and chilli very finely and add them as well. Season with salt, freshly ground pepper, sugar and paprika and let simmer for about an hour until the sauce is creamy. Serve sprinkled with parsley.
Fresh baguette tastes best with it.

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