Meatballs in Tomato Sauce

(Mandonguilles) Catalonia not only has the “best chef in the world”, Ferran Adrià at the kitchen stove – the simple down-to-earth cuisine is also tasty.

Catalan cuisine, despite some peculiarities, shows the characteristics of any Mediterranean cuisine: its basic ingredients include artichoke hearts, tomatoes, melanzane, garlic, zucchini, peppers, aromatic culinary herbs and olive oil. Onions have an exceptionally great importance. Thanks to the long sea coast and extensive mountain ranges, an extraordinary specialty of Catalan cuisine is “mar i muntanya” (sea and mountains), that is, the combination of seafood or possibly fish with meat.

Meatballs in tomato sauce, mandonguilles, are a popular and traditional dish, it is prepared in different ways, among others the same way with cuttlefish.

Put the meat in a large enough bowl, season with salt and pepper.

Add the egg, the grated white bread, the finely chopped garlic and the chopped parsley and mix very thoroughly (perhaps with a food processor) until the meat feels like a dough. Heat the oil in a frying pan.

Form ping-pong ball sized dumplings and roll in flour. Form the balls directly into the hot fat. Fry on all sides over medium heat. They should not become crispy, but just a little browned and not fried through, so that they do not become dry when they are cooked later in

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