Albóndigas en Salsa de Tomate

Ingredients

• 1 lb ground beef
• ½ lb ground pork
• ½ cup fresh breadcrumbs
• ¼ cup whole milk
• 1 large egg
• 3 cloves garlic, minced, divided
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ cup olive oil
• 1 medium onion, finely chopped
• ½ cup dry white wine
• 28 oz crushed tomatoes
• 1 tsp sweet smoked paprika
• 1 bay leaf

Method

1. Soak the breadcrumbs in the milk for 5 minutes, then mix in the beef, pork, egg, a third of the garlic, the parsley, salt and pepper. Don't overwork it.
2. Roll into 1½-inch balls and brown them in the olive oil in a large skillet over medium-high heat, about 6 minutes. Set them aside.
3. Cook the onion in the same pan until soft, about 6 minutes, then add the remaining garlic for 1 minute.
4. Add the wine and let it reduce by half. Stir in the tomatoes, paprika and bay leaf and simmer 10 minutes.
5. Return the meatballs, cover and simmer until they reach 160°F in the center, about 15 minutes.

Notes