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

• 1 medium Yellow onion
• 4 cloves Garlic
• 20 g Fresh parsley
• 60 g Breadcrumbs
• 1 Egg
• 2 tsp Sweet paprika
• 500 g Minced beef
• 3 tbsp Extra virgin olive oil
• 150 ml Dry White Wine
• 700 g Tomato, ripe

1. Finely chop the onion. Crush the garlic, then finely chop the parsley, keeping a small handful back for serving.
2. In a mixing bowl, combine the breadcrumbs, egg, sweet paprika, half the garlic, most of the parsley, and the minced beef. Mix gently until just combined, then roll into 16 meatballs.
3. Heat 2 tbsp of the olive oil in a large frying pan over medium-high heat. Brown the meatballs for 5 to 7 minutes, turning until well coloured all over, then transfer to a plate.
4. Add the remaining 1 tbsp olive oil to the pan, then cook the onion with a pinch of salt for 6 to 8 minutes until softened. Stir in the remaining garlic for 30 seconds until fragrant.
5. Add the dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits. Grate the tomatoes into the pan (discarding skins) and bring to a gentle simmer.
6. Return the meatballs and any juices to the pan, turning to coat in the sauce. Cover and simmer gently for 18 to 20 minutes, stirring once or twice, until the meatballs are cooked through and the sauce is slightly thickened.
7. Taste and adjust seasoning with salt and black pepper. Sprinkle over the reserved parsley and serve hot.

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