Spanish meatballs in spicy tomato sauce (albondigas)

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into strips.

Cut the crusts of the bread, place the bread on a plate and sprinkle with the wine.

Chop the shallot and finely chop the garlic.

Mix the bread with the mince, egg, red pepper, shallot, garlic, nutmeg and chopped parsley. Season with pepper and salt.

Form 16 balls of minced meat with moist hands.

Heat the oil in a frying pan and fry the balls in brown for 5 minutes.

Pour the sifted tomatoes into the meatballs in the pan and heat them for 15 minutes on low heat. Add some water if the sauce becomes too dry.

Serve with the rest of the chopped parsley. Bon appétit! .