Albóndigas with Tortilla Chips

Preparation

1. 1

   Put half of the tortilla chips to one side for the garnish. Leave the other half in the bag and crumble them up into fine pieces by hand.

2. 2

   Use a garlic press to crush the garlic. Finely chop the fresh parsley. Knead the ground beef thoroughly together with egg, garlic, smoked paprika, 2 heaped tbsp. of the tortilla crumbs, half of the chopped parsley, sea salt and ground pepper.

3. 3

   Preheat the oven to 200 °C (356°F).

4. 4

   Use wet hands to shape the meat mixture into small balls and roll in the remaining tortilla crumbs. Place the small meatballs onto a baking tray lined with baking parchment and bake for 25 minutes at 200°C (392°F) using the conventional oven setting until nicely browned.

5. 5

   To make the salsa: Peel and finely dice the onion. Remove the core from the bell pepper and chili pepper and cut into small pieces.

6. 6

   Heat the olive oil in a pan and sweat the onion until it goes transparent, then add the bell pepper and chili and continue frying. 

7. 7

   Add the passata and sprig of thyme and season to taste with sea salt, ground pepper, sugar and white wine vinegar. Allow to simmer for 15 minutes.

8. 8

   Skewer the albóndigas as desired, garnish with the fresh parsley and serve together with the salsa and tortilla chips and enjoy.