🍅 Housewife-Style Spanish Meatballs in Tomato Sauce

Name: Housewife-Style Spanish Meatballs in Tomato Sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Minced beef; 80 g White bread (stale); 100 ml Whole milk; 2 Stk Garlic cloves; 10 g Paprika powder (sweet); 1 Stk Egg; 30 ml Olive oil; 1 Dose Canned tomatoes (peeled, 400 g); 5 g Bouillon powder (beef); 8 g Salt; 10 g Parsley (fresh)

520 kcal · 45 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g Minced beef
80 g White bread (stale)
100 ml Whole milk
2 Stk Garlic cloves
10 g Paprika powder (sweet)
1 Stk Egg
30 ml Olive oil
1 Dose Canned tomatoes (peeled, 400 g)
5 g Bouillon powder (beef)
8 g Salt
10 g Parsley (fresh)

Instructions

1. Break the stale white bread into pieces and soak it in the milk. Squeeze out the garlic and chop the parsley finely.
2. Squeeze the milk out of the bread and mix it in a blender or by hand with the minced meat, egg, garlic, paprika powder, and parsley. The mixture should be homogeneous and sticky.
3. Moisten your hands with water. Form approx. 16 equal-sized meatballs (approx. 40 g each) from the mixture.
4. Heat the olive oil in a large pan. Fry the meatballs all around over medium heat until brown. Remove them and place them on a plate.
5. Add the canned tomatoes to the same pan. Crush them with a ladle directly in the pan. Add the bouillon powder and salt.
6. Place the pre-fried meatballs back into the tomato sauce. Cover the pan and let the balls simmer on low heat for 20 minutes.
7. Remove the lid. Let the sauce boil gently for another 5-10 minutes until it thickens slightly and the meatballs are cooked through (core temp 72°C).
8. Serve the meatballs with the sauce warm, ideally with rice or baguette.

Nutrition per serving

kcal: 520
Protein: 35 g · Fett/Fat: 28 g · Carbs: 22 g