Albondigas en Salsa (Spanish Meatballs in Tomato Sauce)

Put 400g ground beef, 1 egg, 50g breadcrumbs, and minced garlic in a bowl.

Mix firmly until the meat becomes tacky and even, then roll compact 3cm meatballs so they cook through without drying.

Heat 2 tablespoons olive oil in a wide pan over medium heat.

Add the meatballs with space between them and brown for about 5 minutes, turning gently, then remove them before the centers are fully cooked.

Use the same pan so the browned bits flavor the sauce.

Add 150g chopped onion and the remaining garlic, lower to medium-low heat, and cook about 7 minutes until the onion turns translucent, lightly golden, and sweet smelling.

Add 400g crushed tomatoes, 1 teaspoon paprika powder, and the bay leaf.

Scrape the bottom of the pan to loosen flavor, then simmer on low heat for 10 minutes until the sauce thickens and the sharp tomato smell softens.

Return the meatballs to the tomato sauce and spoon sauce over the tops.

Keep the lid slightly open and simmer on low heat for 10 more minutes, shaking the pan occasionally so the meatballs do not break.

Turn off the heat when the meatballs feel firm but springy in the center and the sauce coats them glossily.

Rest for 5 minutes so the sauce settles, then serve with crusty bread or plain rice.