INGREDIENTS

Albóndigas

• 1 small onion
• 2 cloves of garlic
• 1 tbsp (smoked) almonds
• 3 stalks of flat-leaf parsley
• 500 g/18 oz mixed minced meat
• 1 egg
• 50 g/2 oz breadcrumbs
• salt, pepper
• ½ tsp cumin powder
• 2 tbsp olive oil

Tomato sauce

• 1 large onion
• 2 cloves of garlic
• 3 sprigs thyme
• 2 tbsp olive oil
• 800 g/28 oz chopped tomatoes (from the can)
• 1 tsp sugar
• 1 tsp sweet paprika powder
• ½ tsp smoked paprika powder, to taste
• salt, pepper
• 1 small bay leaf

HOW TO MAKE IT

1. For the meatballs, peel and finely chop the onion and garlic. Finely chop the almonds too. Wash the parsley, shake dry, pluck the leaves and chop finely.
2. Place the minced meat, onion, garlic, almonds, parsley, egg, breadcrumbs and parsley in a bowl. Season with salt, pepper and cumin and mix everything together thoroughly. With moistened hands, shape the mixture into walnut-sized balls.
3. Heat the olive oil in a large frying pan, e.g. BALLARINI Ledro 28 cm with lid, over a medium heat. Place the meatballs in the hot pan and fry, in batches if necessary, until browned all over, then remove.
4. In the meantime, peel and finely chop the onion and garlic for the tomato sauce. Wash the thyme, shake dry, pick off the leaves and chop. Heat the olive oil in the pan again. Sauté the diced onion and garlic over a medium heat. Add the chopped tomatoes, sugar, both paprika powders, salt, pepper, thyme and bay leaf. Bring everything to the boil and simmer over a low heat for approx. 20 minutes until creamy.
5. Add the browned meatballs to the tomato sauce, cover and simmer over a low heat for approx. 10 minutes. Turn occasionally. Season the sauce again and serve hot immediately.
6. Serve with baguette or white bread and other tapas such as pickled olives and the remaining (smoked) almonds.

Tip

The almonds give the albóndigas a certain crunch.

Info

Due to the good heat conductivity of ceramic-coated pans, e.g. BALLARINI Ledro, it is sufficient to fry on a medium heat setting.