Albóndigas in Tomato Sauce

In a large bowl, combine the beef-and-pork mince, egg, breadcrumbs, finely chopped parsley, half the salt and black pepper. Knead until smooth and refrigerate for 15 minutes.

With damp hands, shape into about 20 meatballs, 4–5 cm in diameter. Roll each meatball in wheat flour, shaking off the excess.

Heat half the olive oil in a wide skillet over medium heat. Brown the albóndigas in batches, 2–3 minutes per side, until golden but not fully cooked through, then transfer to a plate.

In the same skillet, heat the remaining olive oil. Sauté the finely chopped onion and garlic over low heat for 8–10 minutes, until the onion is soft.

Add the canned tomatoes, water, and the remaining salt and black pepper. Crush the tomatoes with a spatula, bring the sauce to a boil, and simmer uncovered for 10 minutes.

Return the albóndigas to the sauce along with the juices from the plate. Cover the skillet and simmer over low heat for 20 minutes, gently turning the meatballs once.

Remove the lid and simmer for another 5 minutes to thicken the sauce. Taste and adjust with the remaining salt and black pepper if needed. Serve hot with extra parsley.