Spanish Meatballs in Tomato Sauce

For the meatballs:
Mix together ground beef, parsley, garlic, egg, bread crumbs, wine and salt in a medium bowl. Shape into meatballs by pinching off golf ball sized chunks and rolling them between your hands.

Put the flour into a shallow bowl. Coat the meatballs in flour. Set aside.

Heat oil in a skillet and fry the meatballs over medium heat until browned all over. Remove the meatballs from the skillet with a slotted spoon, and pour off the oil.

For the sauce:
Add the olive oil into the same skillet and heat over low heat. Add the onions and cook over low heat for about 5 minutes stirring occasionally. Add the tomato and cook for 6 to 8 minutes stirring occasionally and breaking them up. Stir in the water and season with a dash of salt.

Bring the sauce to a boil then remove it from the heat and let it cool slightly. Blend the sauce until smooth with an immersion blender, or process in small batches in a regular blender or food processor. Return the sauce to the pan if not processed with an immersion blender and return meatballs to the sauce. Heat over medium heat.

Crush the saffron threads in a mortar and add the water. Mix to combine then add this into the sauce.

Simmer the meatballs in the sauce for 15 to 20 minutes, and then serve.

Recipe adapted from the Spanish cookbook 1080 Recipes.