Albondigas with spicy tomato sauce

Ingredients

For the albondigas

1250 g mince, 50% beef and 50% pork
50 g Bresc Garlic chopped
50 g Bresc Shallot chopped
25 g Bresc Erbe Italiano
8 g Bresc Ras el hanout
25 g Bresc Red chilli puree
8 g smoked paprika powder
3 egg
125 g breadcrumbs
1,25 dl white wine
salt and pepper

For the sauce

10 Bresc Peeled garlic cloves
50 g Bresc WOKchilli
25 g Bresc Red chilli puree
100 g Bresc Shallot chopped
5 tins peeled tomatoes
50 g Bresc Chimichurri
3 handful parsley, chopped
olive oil
salt and pepper

Preparation method

For the sauce, braise the shallot in the olive oil with the garlic puree, allowing it to brown lightly. Add the peeled tomatoes, WOKchilli and red chilli puree and heat thoroughly. Puree the mixture lightly, but keep the coarse texture. Season with salt, pepper and the chimichurri.
For more piquancy, add a little cayenne pepper while it cooks.
Mix all the ingredients for the albondigas well and shape it into small balls. Fry them in hot oil until they are golden-brown. Pour the sauce over them and cook the balls briefly until they are done.
Serve and sprinkle the parsley over them.