Albodingas in tomato sauce

Name: Albodingas in tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 discs Toast; 3 Onions; 700 g Minced beef; 7-10 Tbsp Salt; 1 TEASPOON Pepper; 2 Eggs (size M); 4-6 Tbsp Olive oil; 1–2 Garlic cloves; 750 g Tomatoes; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Sweet peppers; 2-3 TABLESPOONS dry sherry; 7-10 Tbsp Basil leaves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 discs Toast
3 Onions
700 g Minced beef
7-10 Tbsp Salt
1 TEASPOON Pepper
2 Eggs (size M)
4-6 Tbsp Olive oil
1–2 Garlic cloves
750 g Tomatoes
2 TABLESPOONS Tomato paste
7-10 Tbsp Sweet peppers
2-3 TABLESPOONS dry sherry
7-10 Tbsp Basil leaves

Directions

1
Soak toast in cold water. Peel 1 onion and chop very finely. Knead minced meat, diced onion, 1 1/2 tsp salt, 1 tsp pepper, eggs and squeezed bread. Form approx. 24 balls (approx. 4 cm Ø) from the minced mass with wet hands.
2
Heat 2-3 tablespoons of olive oil in a large frying pan, fry meatballs for about 8 minutes over medium heat, turning them over and taking them out. Meanwhile peel 2 onions and garlic and chop finely. Wash, clean and chop the tomatoes.
3
Heat 2-3 tablespoons of olive oil in a saucepan, sauté onions and garlic in it, add tomato paste, sauté briefly and add tomatoes. Season with salt, pepper and paprika. Bring to the boil and simmer at medium heat for 10-12 minutes.
4
Season again with salt, pepper, paprika and sherry. Add meatballs, heat briefly. Arrange in small bowls garnished with basil leaves.