Summary

Ingredients

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

For the sauce:

• 250 g onion (s)
• 3 clove (s) garlic
• 2 teaspoons, sprinkled thyme, dried
• 2 bay leaves
• 1 teaspoon sugar
• 1 large can (s) tomato (s), in its own juice, roughly chopped
• 1 teaspoon vegetable stock, grained
• salt
• Pepper, fresh from the mill
• 1 chilli pepper (s), dried, fresh from the mill or finely chopped
• some olive oil to fry the balls

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Instructions

1. For the minced meatballs, knead the minced meat with all the ingredients and shape them into small balls (makes about 40 pieces, each about the size of a walnut). Now fry the balls in a little olive oil on all sides over medium heat until they don`t fall apart, remove and set aside.
2. For the sauce, finely dice the onions, cut the garlic into fine slices and sauté both together in the remaining frying fat until translucent. Add the bay leaves and thyme and simmer 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 let it simmer gently for about 20 minutes, or until the sauce is creamy.
3. Finally, add the meatballs to the sauce and let them steep.
4. Serve the meatballs in the sauce either warm or hot. Fresh white bread and a delicious aioli are enough.
5. 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.