Meatballs in Tomato Sauce

Meatballs in Tomato Sauce

1 lb ground meat a mixture of beef and pork

2 garlic cloves

1 egg

2 ½ tablespoons dried breadcrumbs

2 tablespoons chopped parsley

¾ teaspoon sweet paprika

¼ teaspoon smoked paprika

¼ teaspoon hot paprika

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

1 medium onion

2 tablespoons olive oil

3 garlic cloves

2 cans chopped tomatoes each weighing 400 g/ 14 oz

½ teaspoon fennel seeds

1 teaspoon dried oregano

2 bay leaves

¼ teaspoon cayenne pepper

2 tablespoons chopped parsley

salt and pepper

Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.

Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.

Chop the onion very finely.

Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.

Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.

Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through. Serve as suggested above.