Spanish meatballs in tomato sauce (Albóndigas en salsa)

1. In a bowl, mix the minced pork and beef with the breadcrumbs, egg, 2 crushed garlic cloves, finely chopped parsley, salt and pepper; work it with your hands until you have an even, slightly sticky mixture.

2. With wet hands, shape it into walnut-sized balls (about 24) and roll them lightly in flour.

3. Heat the olive oil in a wide frying pan and brown the meatballs in batches on all sides, turning them gently; lift them out – they don't need to be cooked through yet.

4. In the oil, soften the finely chopped onion for 8 minutes until translucent, add the rest of the garlic, then the white wine and boil for 2 minutes; add the grated tomato and the saffron crumbled into a little warm water and cook for 10 minutes.

5. Blend the sauce smooth with a stick blender, return the meatballs, cover and simmer over low heat for 20 minutes until they're cooked through and the sauce has thickened.

6. As a tapa, serve with toothpicks and bread; as a main course, with roast potatoes or white rice.

Tip: The flour coating is the secret: it gives a crust when frying and thickens the sauce as it simmers.