Albondigas (Spanish Meatballs) - cooking recipe

Ingredients

500 g lean beef, minced
1 egg
2 (400 g) cans chopped tomatoes
2 beef bouillon cubes
1/2 glass red wine
herbes de provence (or a good selection of mixed herbs)
1 onion, finely sliced
1 garlic clove, finely sliced

Preparation

Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.