Albóndigas

Step by stepInstructions

1. In a bowl, combine the ground beef, breadcrumbs, egg, half the garlic, half the parsley, paprika, and salt. Mix gently and roll into 1 1/2-inch meatballs.
2. Heat the olive oil in a wide skillet over medium-high heat and brown the meatballs on all sides, about 6 minutes total. Transfer to a plate.
3. In the same pan, soften the onion and remaining garlic over medium heat for 5 minutes, scraping up browned bits.
4. Add the white wine and let it bubble down by half, then stir in the crushed tomatoes, almonds, and broth.
5. Return the meatballs to the sauce, cover, and simmer gently for 25 minutes until tender and the sauce has thickened.
6. Season to taste, scatter with the remaining parsley, and serve hot with crusty bread.