Albondigas Andaluz

Summary

Ingredients

• 500 g minced meat
• 1 onion (s)
• 0.5 ½ roll, stale
• 2 egg (s)
• 6 tablespoon olive oil
• 500 g tomato (s), mashed
• 0.2 liters red wine
• 1 tablespoon tomato paste
• 1 red pepper (s)
• 1 small chilli pepper (s), red
• salt
• pepper
• Paprika powder
• sugar
• Parsley, chopped

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Instructions

1. Soak half of the stale roll until soft, then squeeze out the excess liquid. In a large bowl, combine the minced meat with half of the finely chopped onion, the soaked bread, 2 eggs, salt, and pepper. Mix well and shape into small balls. Heat the 6 tablespoons of olive oil in a casserole over medium-high heat and fry the meatballs for 5-7 minutes, turning occasionally, until browned all over.
2. Add the remaining chopped onion to the casserole and cook for 2-3 minutes until softened. Pour in the 0.2 liters of red wine, then add the 500 g of mashed tomatoes and 1 tablespoon of tomato paste. Finely dice the red pepper and small red chilli pepper and add them to the sauce. Season with salt, pepper, paprika powder, and a pinch of sugar. Reduce the heat to medium and simmer for approximately 1 hour, stirring occasionally, until the sauce becomes thick and creamy.
3. Serve the meatballs and sauce sprinkled with chopped parsley, accompanied by fresh baguette.