Albondigas en Salsa

Instructions

1. 1

   Soak the breadcrumbs in milk for 5 minutes until softened, then squeeze out excess liquid.

2. 2

   In a bowl, combine ground beef, squeezed breadcrumbs, minced onion, 2 minced garlic cloves, egg, salt, pepper, and cumin. Mix gently with your hands until just combined, avoiding overworking the meat.

3. 3

   Roll the mixture into 16 meatballs, about 1.5 inches (4cm) in diameter, and set aside on a plate.

4. 4

   Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 30 seconds. Working in batches to avoid crowding, brown the meatballs on all sides for about 5-6 minutes total, until golden brown. Transfer to a plate and set aside.

5. 5

   In the same skillet, add sliced onion and reduce heat to medium. Cook for 4-5 minutes until softened and beginning to caramelize, stirring occasionally. Add 3 minced garlic cloves and cook for 1 minute until fragrant.

6. 6

   Pour in the sherry and scrape up any browned bits from the bottom of the pan with a wooden spoon, cooking for 2 minutes until slightly reduced.

7. 7

   Add crushed tomatoes, beef broth, bay leaf, and paprika. Stir to combine. Return the meatballs to the skillet, nestling them into the sauce. Bring to a simmer.

8. 8

   Reduce heat to low and simmer uncovered for 20-25 minutes, stirring gently occasionally, until the sauce thickens slightly and the meatballs are cooked through (internal temperature of 160°F/71°C).

9. 9

   Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaf. Garnish with chopped parsley before serving.