Almôndegas (almôndegas)

Instructions

1. Finely chop the onion, garlic and parsley, then mix them into the minced beef with the breadcrumbs, egg, salt, pepper and paprika.
2. Shape into meatballs about 4 cm across by rolling them between damp palms.
3. Heat half the oil in a large frying pan and brown the meatballs on all sides, about 8 minutes. Set aside.
4. In a casserole, fry the remaining onion and chopped garlic in the rest of the oil until translucent.
5. Add the tomato purée, then the chopped tomatoes, stock and bay leaf. Simmer for 5 minutes.
6. Return the meatballs to the sauce, cover and simmer gently for 20 minutes, turning them carefully once.
7. Serve piping hot with white rice.