Tamagawa Salad

Ingredients

SPANISH MEATBALLS
1/2 cup fresh breadcrumbs
2 tb milk
500g ground beef
2 cloves garlic, minced
1 egg yolk
2 1/2 tsp smoked paprika
1/4 cup olive oil
PAPRIKA TOMATO SAUCE
1 tb olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 bay leaf
1/2 tsp paprika
500g fresh tomatoes, cored and chopped

Steps

1. Soak the breadcrumbs in milk for about 5 minutes and then squeeze out any excess liquid. Put breadcrumbs into a bowl with the beef, garlic, egg yolk, and paprika. Season with salt and pepper and use your hands to knead the mixture until it is smooth.
2. Form the meat mixture into 12 balls and place on a tray. Cover with saran wrap and put in the fridge for 10 minutes to rest.
3. Heat the oil in a large frying pan over medium heat. Cook the meatballs, turning for 4 minutes or until browned. Use a slotted spoon to remove the meatballs and transfer to a plate. Reserve the oil in the pan for the tomato sauce.
4. Return reserved pan with oil to medium heat. Add a little splash of extra oil, onion, garlic, and bay leaf and cook for about 4 minutes, or until the onion is softened.
5. Add in the paprika and cook for a further minute until fragrant.
6. Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
7. Transfer to a bowl and serve immediately.

Homemade Breadcrumbs

To make the breadcrumbs in the food processor, place chunks of old stale bread into the processor or blender jar. Pulse to a desired crumb size, approximately the size of grains of rice. For best results, add the bread chunks in small batches.
If you only have fresh bread, place slices on a baking sheet and dry out slightly in a 300 degree fahrenheit oven 15 minutes. Cool and prepare as above.
Place in a resealable bag, and store in the refrigerator for up to one month or in the freezer for up to three months.