Albóndigas

Meatballs

• pork mince300 g
• beef mince300 g
• white bread2 slices
• milk80 ml
• eggs1
• garlic cloves3
• flat-leaf parsley3 tbsp
• sweet paprika1 tsp
• plain flour3 tbsp
• salt

Sauce

• tinned chopped tomatoes400 g
• onions1
• garlic cloves2
• dry sherry100 ml
• smoked paprika1 tsp
• bay leaves1
• olive oil4 tbsp

To serve

• crusty bread (optional)

Meatballs

1. 01

   Cut the crusts off the white bread. Beat the egg, crush the garlic and chop the parsley. Soak the crustless bread in the milk for 5 minutes and squeeze out the excess, then mash it to a paste.

2. 02

   Mix it with both minces, the beaten egg, crushed garlic, chopped parsley, paprika and a good teaspoon of salt. Work it just until it holds.

3. 03

   Roll into balls the size of a walnut, dust lightly with flour and brown all over in the olive oil. Lift them out.

Sauce

4. 04

   Finely chop the onion and chop the garlic. Soften the finely chopped onion in the same pan for 8 minutes, then add the chopped garlic and smoked paprika for 1 minute.

5. 05

   Pour in the sherry and let it bubble down by half, scraping up everything stuck to the base.

6. 06

   Add the tomatoes, bay leaf and a splash of water, and simmer for 10 minutes.

7. 07

   Return the meatballs, cover and simmer gently for 20 minutes, turning once, until the meatballs are cooked through with no pink in the middle.

8. 08

   Check the salt and serve with the crusty bread, if using.