Spanish Meatballs In Tomato Sauce

Stir in 1 teaspoon of sugar, along with salt and pepper to taste. Cover the saucepan and reduce the heat to medium-low.

Let the tomato mixture simmer gently until it reduces to a sauce-like consistency, thickening as it cooks.

Add the sweated onion-garlic mixture to 1 pound of ground beef in a mixing bowl. Slice off the crusts from 4 slices of sandwich bread.

Cut the soft white bread into small cubes, about 1cm all around.

Mix everything well to combine, ensuring all ingredients are evenly distributed. Shape the meat mixture into balls slightly bigger than a golf ball.

Roll each portion tightly to form firm, round meatballs.

Once the meatballs are a deep golden brown all over, remove them from the frying pan and set them aside.

At this point, the tomato-onion mixture should have reduced to a thicker sauce consistency. You can use a hand blender to purée the sauce until smooth, or leave it as is for a chunkier texture.