Spanish meatballs al-andalus

Name: spanish meatballs al-andalus
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 300 g half to half chopped; 2 el spice melange Al Andalus; 1 medium sized egg; 1 garlic; 1 onion; 125 g romatomat; 2 el traditional olive oil; 400 g tomato cubes; 400 g canned chickpeas; 10 g fresh flat parsley

Stew with meatballs, Al-Andalus, egg, garlic, onion, romaatjes, tomato cubes, chickpeas and parsley.

Ingredients

Directions

Put the mince with the Al-Andalus, the egg, pepper and salt in a bowl.
Knead well together and form 16 balls the size of a walnut with moist hands.
Cut the garlic finely and chop the onion. Halve the tomatoes.
Heat the oil in a frying pan and fry the meatballs over medium heat in 8 min. Around golden brown and done. Take out of the pan.
Fry the garlic, onion and Al-Andalus for 3 minutes in the remaining shortening.
Add the tomatoes and tomatoes and bring to the boil. Turn down the heat and cook for 5 min.
Let the chickpeas drain in the meantime. Add to the tomatoes together with the meatballs and heat for 2 minutes.
Season with pepper and salt. Slice the parsley and sprinkle over the meatballs.