Spanish Meatballs (Albondigas)

Photo: elvalule

Ingredients

Minced beef 牛肉糜

Onion finely diced 洋葱切碎

Garlic finely diced 蒜头切碎

Spanish paprika 西班牙辣椒粉

Tomato (to make tomato paste) 番茄（用来做番茄蓉）

Oliver oil 橄榄油

Potato Flour (half teaspoon) 薯粉（半茶匙）

Salt and pepper 盐和胡椒

Preparation

Heat pan with Oliver oil, fry the onion, garlic and season well with salt and pepper, Spanish paprika under medium heat for 2 minutes. Mix with the minced meat and roll into balls and allow chilling for 2 hours or overnighting.

Deep fry the meatballs with Oliver oil for 2 minutes or until fully cooked.

For the tomato sause, add olive oil, saute galic with fresh tomatoes seasoning with salt, once the tomatoes start to melt, add canned tomatoes and paste, a pinch of salt, simmer under very low heat for 30 minutes. Sauce can be kept in the freezer for up to 2 weeks.

Place the meatballs in the sauce and let it simmer for 10 minutes before serving.