Ingredients

• 500 g ground beef
• 1 piece onion
• 3 clove garlic cloves
• 2 tbsp tomato paste
• 400 g canned diced tomatoes
• 750 ml beef broth
• 50 g fresh bread crumbs
• 1 piece egg
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Prepare the meatballs

   Finely dice half the onion and mince 2 garlic cloves. In a large bowl, combine ground beef, diced onion, minced garlic, bread crumbs, egg, half the salt, and black pepper. Mix gently with your hands for 2-3 minutes until just combined. Form into walnut-sized balls using wet hands. Do not overmix or the meatballs will become tough.

2. Brown the meatballs

   Heat olive oil in a large, heavy-bottomed pot over medium-high heat for 2 minutes until shimmering. Add meatballs in a single layer and brown for 8-10 minutes, turning carefully every 2-3 minutes until golden on all sides. The meatballs should have a nice crust but don't need to be cooked through. Do not overcrowd the pot or they will steam instead of brown.

3. Sauté the aromatics

   Remove meatballs to a plate and reduce heat to medium. Dice the remaining onion and add to the same pot. Cook for 5-6 minutes until soft and translucent, scraping up any browned bits. Add remaining minced garlic, paprika, and cumin, cooking for 1 minute until fragrant. Do not let the garlic burn or it will become bitter.

4. Build the tomato base

   Add tomato paste to the pot and cook over medium heat for 2-3 minutes, stirring constantly until it darkens slightly. Pour in diced tomatoes and cook for 5 minutes, breaking them up with a wooden spoon. The mixture should be bubbling gently and the tomatoes should start to break down. Do not cook on high heat or the tomatoes will become acidic.

5. Add broth and seasonings

   Pour in beef broth and add remaining salt, stirring to combine. Bring to a gentle boil over medium-high heat for 3-4 minutes. The broth should be simmering steadily with small bubbles breaking the surface. Taste and adjust seasoning as needed. Do not boil vigorously or the broth will become cloudy.

6. Simmer the meatballs

   Carefully return meatballs to the pot and reduce heat to low. Cover partially and simmer gently for 25-30 minutes, stirring occasionally. The meatballs should be tender and the broth slightly reduced. Test doneness by cutting one meatball - it should be cooked through with no pink center. Do not boil rapidly or the meatballs may break apart.

7. Finish and serve

   Remove from heat and stir in chopped fresh parsley. Let stand for 5 minutes to allow flavors to meld. The broth should coat the back of a spoon lightly. Taste and adjust salt and pepper as needed. Serve immediately while hot. Do not let it sit too long or the meatballs will continue to absorb liquid.

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