Albóndigas

🔥 Prep

• Finely chop the 1 onion and mince the 2 garlic cloves.
• Roughly chop 2 tbsp fresh parsley.
• Crush or finely chop the 400 g tomatoes.
• In a bowl, combine 500 g ground beef, 0.5 cup breadcrumbs, 1 egg, chopped onion, garlic, parsley, salt and pepper to taste; mix until just combined.

🔥 Cook

• 1. Shape the mixture into meatballs about 1.5‑inch diameter (approx 20‑24 meatballs).
• 2. Heat 1 tbsp olive oil in a large skillet over medium heat; add meatballs and brown on all sides for 8-10 minutes, turning occasionally.
• 3. Remove meatballs and set aside; add remaining 1 tbsp olive oil to the skillet, then add the chopped onion and sauté until translucent for 3 minutes over medium heat.
• 4. Add the minced garlic and cook for 30 seconds until fragrant.
• 5. Add the 400 g tomatoes, bring to a simmer over medium-high heat and cook for 5 minutes to thicken slightly.
• 6. Return the browned meatballs to the skillet, reduce heat to low, cover and simmer for 15-20 minutes until meatballs are cooked through and sauce has melded.
• 7. Taste and adjust seasoning with salt and pepper if needed.
• 8. Sprinkle the remaining chopped parsley over the dish just before serving.

🔥 Serve

• Transfer the albóndigas and sauce to a warm serving dish.
• Garnish with extra parsley and a drizzle of olive oil if desired.
• Serve hot with crusty bread, rice, or fried potatoes (patatas fritas) on the side.