Albondigas en Salsa

Ingredients

• 400 g ground beef
• 200 g ground pork
• 1 cup fresh breadcrumbs - preferably from a day-old baguette
• 1 large egg
• 3 cloves garlic - minced
• 2 tbsp fresh parsley - chopped
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil - for frying
• 400 g canned tomatoes - crushed or whole
• 1 medium onion - chopped
• 1 tsp paprika
• 1 cup chicken broth - or water
• 1 tsp sugar - to balance acidity

Step-by-step instructions

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, parsley, salt, and pepper. Mix thoroughly until well combined, then form into small meatballs, about the size of a golf ball.
2. Heat olive oil in a frying pan over medium heat. Add the meatballs in batches and brown them on all sides. Once browned, remove and set aside.
3. In the same pan, add chopped onion and sauté until translucent. Stir in the paprika and cook for an additional minute.
4. Add the crushed tomatoes, chicken broth, and sugar to the pan, stirring well. Bring the sauce to a simmer.
5. Return the meatballs to the pan, cover, and cook for 20 minutes on low heat until the meatballs are cooked through and the flavors meld.

Serving suggestion

Serve hot, accompanied by crusty bread to soak up the rich tomato sauce, and a side salad for a complete meal.

Nutrition per serving (estimated)

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