Meatballs with tomato sauce is a classic amongst tapas dishes, and should not be missing from any tapas menu. A dry sherry fits well as a drink with this dish.
Peel the onion and chop finely. Peel the garlic.
Cut the crust from the toast and cut the bread into small cubes.
Let the toast soak in a little milk.
Drop the tomatoes into boiling water for a moment and remove the skin. Cut into small pieces. Place in a pot; pour in the broth, and leave to simmer at a low temperature for about 30 minutes, stirring regularly.
Meanwhile put the ground beef into a bowl. Press the garlic into the bowl, and then add the bread and the egg. If you like parsley, you can add about 2 or 3 of the chopped parsley bunches. Leave some parsley left over in order to sprinkle over the meatballs at the end.
Mix everything well into a mixture and season with salt, pepper and paprika.
With your hands shape balls of about 2 cm in diameter out of the mixture. Heat the olive oil in a pan and fry the meatballs over medium heat until evenly brown.
Season the tomato sauce to taste and add the browned meatballs to it. Leave for 10-15 minutes on low heat and sprinkle with the remaining parsley.
Serve warm or cold in a bowl. You can stick toothpicks in the meatballs.
Preparation time: about 30 minutes and 40 minutes cooking time.