Albóndigas

serves 2

Ingredients:

* 300 g half and half minced meat
* 1 half teaspoon cayenne powder
* 2 medium sized eggs
* 4 garlic cloves
* Parsley
* Breadcrumbs
* 1 yellow paprika
* 1 green paprika
* 1 red paprika
* 1 middle sized onion
* 1 bay leaf
* 1 pack of Heinz tomato frito (or other brand)
* Water to make the sauce thinner if you want

Preparations:

This is also a recipe my father taught me. There are many ways to prepare this dish, but this is the way how my dad taught me.

Take a large bowl and put together the minced meat, eggs, parsley to taste and the cayenne powder. Use a garlic squeezer to squeeze the garlic in the bowl. Mix well. Add the breadcrumbs until the meat starts to gain structure. If you think it is strong enough to make a ball with, do so, if not add more breadcrumbs. Now put some breadcrumb on a kitchen towell. Roll the balls through the breadcrumb and let them rest on a plate or whatever you have.
Cut the onion in half rings, and the paprika in slices. Cut these slices in half.
Heat up a saute pan and fry the meatballs until brown at every side. Remove them. You should have some oil left. Now stir-fry the paprika and onion until the onion looks glassy. Add the tomato frito, with the bay leaf, and water (if you want). Mix well and add the meatballs. Put the heat on low and place the lid on the pan.
Leave alone for a while, stirring every now and then. After 15 - 30 minutes the meatballs should be thoroughly cooked. Turn of the heat and serve. This dish tastes well with boiled potatoes, rice, or bread. You could also use this dish as tapas or appetizer. I hope you enjoy this recipe as much as I do, and hopefully until soon!

Yours truly,

Mike