Albóndigas en Salsa de Tomate (Spanish Meatballs in Tomato Sauce)

Method

1. 1

   Soak the breadcrumbs in the milk for 5 minutes until softened.

2. 2

   In a bowl, combine the ground beef, soaked breadcrumbs, egg, half the garlic, half the parsley and the salt; mix just until combined.

   💡 Overworking the mixture is what makes meatballs tough — stop as soon as it holds together.

3. 3

   Shape into 16 walnut-sized meatballs, rolling gently between your palms.

4. 4

   Warm 2 tablespoons of the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides in batches, about 5 minutes per batch, then set aside.

   💡 Don't crowd the pan — too many at once steams them instead of browning, and you lose the crust.

5. 5

   In the same pan, add the remaining oil, and soften the onion and the rest of the garlic, about 5 minutes.

6. 6

   Stir in the smoked paprika, then the canned tomato, and simmer the sauce until slightly thickened, about 8 minutes.

7. 7

   Return the meatballs to the sauce, cover, and simmer gently until cooked through and tender, about 12 minutes.

8. 8

   Scatter with the remaining parsley and serve with bread or over rice.