Albóndigas en Salsa Española

Ingredients

• Chicken broth - 1 cup
• White wine - 1/2 cup
• Tomato sauce - 2 cups
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Parsley - 2 tablespoons, chopped
• Garlic - 2 cloves, minced
• Egg - 1
• Breadcrumbs - 1/2 cup
• Ground beef - 1 pound

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 10 minutes. Remove the meatballs from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
5. Add the tomato sauce, white wine, and chicken broth to the skillet. Bring to a simmer.
6. Return the meatballs to the skillet and simmer in the sauce for 30 minutes, until the meatballs are cooked through and the sauce has thickened.
7. Serve the meatballs and sauce over rice or with crusty bread.