Albóndigas en Salsa (Pork Meatballs in Tomato Sauce)

Ingredients

• 500 g pork mince
• 50 g breadcrumbs
• 1 large egg
• 4 clove garlic cloves
• 2 tsp smoked paprika
• 400 g tinned chopped tomatoes
• 1 white onion
• 2 tbsp olive oil
• 15 g fresh flat-leaf parsley

Method

1. 1

   Combine the pork mince, breadcrumbs, egg, 2 crushed garlic cloves, 1 tsp smoked paprika, half the parsley (chopped), and a generous pinch of salt and pepper. Mix well, then roll into 20 walnut-sized balls.

2. 2

   Heat the olive oil in a wide, deep frying pan over medium-high heat. Brown the meatballs in batches for 3–4 minutes, turning until golden all over. Remove and set aside.

3. 3

   In the same pan, finely dice the onion and fry for 5 minutes until softened. Add the remaining 2 garlic cloves (crushed) and 1 tsp smoked paprika and cook for 1 minute.

4. 4

   Pour in the tinned tomatoes, add a pinch of salt, and simmer for 5 minutes. Return the meatballs to the pan, nestling them into the sauce.

5. 5

   Cover and cook for 15 minutes over low heat until the meatballs are cooked through. Scatter with the remaining parsley and serve.