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Wednesday (C): Spanish albondigas (meatballs) in tomato sauce

These juicy meatballs, also called albondigas in Spanish, are delicious as an appetizer or low-carb main dish. By preparing them ahead of time, and using some of the tomato soup  from the day before as a sauce base, this meal is ready in no time!

Serves 4

• 1 1/3 lbs ground beef
• 3 eggs
• 1 garlic clove, peeled and minced
• 3 slices of stale bread
• A bit of milk
• Salt, pepper
• Fresh parsley, chopped
• Flour or breadcrumbs

For the sauce:

• 3 ladles of tomato soup from the day before
• 2 fresh tomatoes, diced
• 1 small onion, peeled and finely chopped
• 1 small garlic clove, peeled and minced
• 3 tbsp tomato paste
• Salt, pepper
• Paprika
• 1 tsp sugar
• 1/3 cup capers

Storage: 3 days in an airtight container in the refrigerator; the meatballs (preferably raw) and sauce can be frozen separately.