Spanish meatballs in spicy tomato sauce

Preparation – 10 minutes

Peel and cut the shallot and garlic as fine as you can. Remove the seeds from the red chilli pepper, and also cut it as fine as you can. Remove the bread crust and place the bread on a plate, drizzle it with dry white wine and let the bread absorb the wine.

Chop a small handful of parsley and squeeze the excess wine out of the bread. Combine chopped parsley, bread, minced meat, shallot, garlic, egg, nutmeg, pepper and salt.

If you think it's too wet for creating beautiful meatballs, you can of course add a few extra breadcrumbs to make it more solid. Now use your hands to create meatballs, not too large.  

Cooking the Spanish meatballs – 15 minutes

Heat olive oil in the dutch oven and cook the meatballs for about 5 minutes, or until all sides are slightly browned. Add the canned tomatoes and the chopped red chilli pepper and turn down the heat.

Let it simmer for about 10 minutes. Season with pepper and salt and that's it! garnish with more flat-leaved parsley if you like. Also delicious to serve with pasta, noodles or rice.