Albóndigas

Ingredients

• 1 onion
• 3 cloves garlic
• 3 tbsp olive oil
• 500 g ground beef
• 0.5 tsp Fennel seeds
• 0.5 tsp smoked paprika powder
• a pinch ground coriander
• 1 egg
• Salt
• Pepper
• 2 shallots
• 1 red chili pepper
• 800 g diced tomatoes (canned)
• Cayenne pepper
• 5 g basil leaves (about a handful)

Instructions

1. 1.

   Peel and finely dice the onion and 2 cloves of garlic, then sauté in 1 tbsp olive oil in a small pan over medium heat for 2–3 minutes until translucent. Add the ground beef to the pan, then mix in fennel, paprika, coriander, egg, salt, and pepper, kneading well with your hands. Shape the mixture into roughly 4 cm balls.

2. 2.

   Heat 1 tbsp olive oil in a pan. Brown the meatballs over medium heat for 5–6 minutes on all sides, then remove them from the pan.

3. 3.

   Peel and finely dice the shallots and remaining garlic clove. Halve the chili pepper lengthwise, deseed, wash, and chop. Add everything to the pan with the remaining oil and sauté over low heat for 1 minute. Stir in the tomatoes, season with salt and pepper, and simmer gently for 10 minutes.

4. 4.

   Return the meatballs to the pan and let them cook through for 2–3 minutes. Season with cayenne pepper. Rinse and pat dry the basil leaves. Garnish the albóndigas with basil and serve from the pan.