Spanish meatballs with tomato sauce

Take the minced meat and put it into a large bowl. Chop the parsley. Add the parsley, mustard and dried herbs (according to your own taste) to the meat. Add a tablespoon of bread crumbs.

Knead the mixture with your hands. Once it’s all mixed and sticky you can start rolling the balls. Take a bit of the mixture and put it into the palm of your hand. Put you other hand on top and roll them against each other with the meat in between, roll until a small ball has formed.

Repeat this until you’ve used up all the meat.

Put a baking pan on the stove and add some butter. Bake the balls for about 8 minutes, stir once in a while to turn them around.

In the meantime you can start making the sauce. Peel the onion and chop it. Peel the garlic, cut it in half and remove the root. Put a small sauce pan on the stove. Add some olive oil and once the oil is hot you can add the onions and squeeze out the garlic. Fry them for about 3 minutes. Add the powdered paprika and the chili powder. Stir well before adding the tomatoes. Squeeze the lemon and add the juice. Chop the parsley and finish of the sauce with some parsley, salt and pepper. Let the sauce simmer for another minute before adding it to the meatballs. Stir well and bake the balls for another 5 minutes in the sauce.