Mini boulettes espagnoles

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   1 Wash, dry, thin out and chop the parsley leaves and finely chop the stems. Peel and chop the onions and a clove of garlic. Mince the second clove of garlic.

2. 2

   2 Melt, stirring in an oiled pan, one onion, the chopped garlic and the parsley stalks. Put them to cool in a bowl.

3. 3

   3 Stir in the ground meat, egg yolk and breadcrumbs. Seed and finely chop the chilli pepper, mix it, and season with salt and pepper. Make mini balls of this preparation, let them harden in a cool place for 30 minutes.

4. 4

   4 Boil the tomatoes for 30 seconds, then refresh and peel them. Open them, remove the seeds, then finely chop the flesh. Fry the remaining onion and garlic in an oiled pan, then put the meatballs in it for about 8 minutes. Add the lemon juice and simmer for 5 minutes. Sprinkle the chopped parsley and serve.