Albóndigas en Salsa de Tomate

Ingredients

• ground pork300 g
• ground beef300 g
• stale bread, crust removed1 thick slice
• whole milk1/4 cup
• egg1
• garlic, minced4 cloves
• flat-leaf parsley, chopped1/4 cup
• ground cumin1/2 tsp
• kosher salt1.5 tsp
• all-purpose flour, for dredging1/3 cup
• extra-virgin olive oil1/4 cup
• yellow onion, finely chopped1
• sweet smoked paprika1 tsp
• dry fino sherry1/2 cup
• crushed tomatoes1 (400 g) can
• bay leaf1
• crusty bread, to serve4 slices

Steps

1. 1

   Soak and crumble bread.

   Soak bread in milk for 5 minutes, then squeeze out excess and crumble into a bowl.

2. 2

   Mix meatball ingredients.

   Add pork, beef, egg, half the garlic, parsley, cumin, and 1 tsp salt. Mix gently with your hands.

3. 3

   Roll and flour meatballs.

   Roll into walnut-sized balls and dredge lightly in flour.

4. 4

   Brown meatballs in olive oil.

   Brown meatballs in olive oil in batches until golden on all sides, about 5 minutes per batch. Set aside.

5. 5

   Cook onion and garlic.

   In the same pan, cook onion and remaining garlic until soft, about 6 minutes.

6. 6

   Add paprika and sherry.

   Stir in paprika, then add sherry and let it bubble down by half.

7. 7

   Simmer tomatoes and seasonings.

   Add tomatoes, bay leaf, and remaining salt. Simmer 5 minutes.

8. 8

   Simmer meatballs in sauce.

   Return meatballs to the sauce and simmer gently, partially covered, for 20 minutes until cooked through.

9. 9

   Serve hot with crusty bread for mopping.