Albondigas

Preparing the Meatballs

In a large bowl, combine the ground meat, breadcrumbs, milk, egg, finely chopped onion, minced garlic, chopped parsley, salt, black pepper, ground cumin, and smoked paprika.

Mix until all ingredients are well combined.

Shape the mixture into small meatballs, about 1 inch in diameter.

Browning the Meatballs

In a large skillet, heat the olive oil over medium-high heat.

Add the meatballs in batches and cook until they are browned on all sides. Remove the meatballs from the skillet and set aside.

Preparing the Sauce

In the same skillet, add the finely chopped onion and cook until it becomes soft and translucent.

Stir in the minced garlic and cook for another minute.

Add the crushed tomatoes, beef or chicken broth, smoked paprika, and ground cumin. Bring to a simmer.

Cooking the Meatballs in the Sauce

Return the browned meatballs to the skillet, nestling them into the sauce.

Simmer the meatballs in the sauce for about 20-25 minutes, or until they are cooked through and the sauce has thickened.

Season with salt and pepper to taste.

Serving

Garnish the Albondigas with freshly chopped parsley.