Meatballs in Tomato Sauce

For the meatballs in tomato sauce, peel and chop the onion, sauté in 2 tablespoons olive oil and extinguish with sherry. Blanch (scald) the tomatoes, peel, remove the seeds and chop finely.

Add to saucepan, bay spice and beef broth, simmer on low heat for 30 minutes.

Put the mince in a suitable bowl, peel and squeeze the garlic clove and add. Chop parsley and add half of it with eggs and breadcrumbs. Mix well and season with salt, pepper and paprika.

Form the meat dough into about 20 walnut-sized balls.

Heat remaining olive oil and fry meatballs in it over medium heat until brown.

Season the tomato sauce with salt, pepper and paprika powder. Let the meatballs simmer in it for another 10 minutes at a mild temperature. Sprinkle with remaining parsley before serving.

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