Albóndigas in salsa de tomato

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2 slices white bread
3 onions
800 g Ground beef
Salt
Pepper
Sugar
1/2 TL ground cumin
2 Eggs
4 EL Olive oil
2 Garlic cloves
750 g ripe tomatoes
2 EL tomato paste
2–3 EL dry sherry
4 EL Crème fraîche

75 minutes

very easy

1.: Soak white bread in cold water. Peel and finely dice 1 onion. Hack,Knead the onion cubes, approx. 1 1⁄2 teaspoon salt, 1 teaspoon pepper, 1⁄2 teaspoon cumin, eggs and squeezed bread. Shape approx. 24 balls out of the mince.
2.: Heat 2 tablespoons of oil in a large pan. Fry the meatballs in portions all around for about 8 minutes.
3.: Peel and finely dice 2 onions and garlic. Wash and dice tomatoes. Heat 2 tablespoons of oil in a large saucepan. Sauté onions and garlic in it. Add the tomatoes and tomato paste, sauté briefly and simmer for about 10 minutes.
4.: Season with sherry, salt, pepper and sugar. Heat the albóndigas in it. Serve with crème fraîche. White bread tastes good with it.

1 person approx.:

650 kcal

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