Summary

Ingredients

• 500 g minced meat, mixed
• 20 g pine nuts, chopped
• 2 clove (s) garlic, pressed or rubbed with salt to make a paste
• 1 egg (s)
• some breadcrumbs, 2 - 3 tablespoon
• some parsley, chopped, about 2 tablespoon
• salt
• Pepper, fresh from the mill
• some olive oil for frying

For the sauce:

• 250 g onion (s)
• 3 clove (s) garlic
• 2 teaspoons, sprinkled thyme, dried
• 2 bay leaves
• 1 teaspoon sugar
• 1 gr. Can (s) tomato (s), in its own juice, approx. 800 g, roughly chopped
• 1 teaspoon vegetable stock powder, instant
• salt
• Pepper, fresh from the mill
• 1 chilli pepper (s), dried, fresh from the mill or finely chopped

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Instructions

1. Meatballs:
2. Knead the minced meat properly with all the ingredients and form small balls out of them (makes about 40 pieces, each about the size of a walnut). Fry the balls in a little olive oil on all sides over medium heat until they don`t fall apart, remove and set aside.
3. Sauce:
4. Finely dice the onions, cut the garlic into fine slices and sauté together in the remaining frying fat until translucent. Add the bay leaves and thyme and cook for another 2 minutes, sprinkle with sugar, add the roughly chopped tomatoes and bring to the boil. Season the sauce with salt, pepper, vegetable stock and a little chilli and simmer gently for about 20 minutes or until the sauce is creamy.
5. Finally, add the meatballs to the sauce and let them steep.
6. Serve the meatballs in the sauce either warm or hot, with fresh white bread and a delicious aioli.
7. I always freeze ten balls with the sauce. So I always quickly thawed a portion of tapas that I can serve with other little things.