Albondigas

Instructions:

1. Soak the bread in the milk.Then squeeze later on.
2. In the bowl, mix the chilled ground beef, garlic, onion, pinch of thyme, paprika, parsley and the bread that is soaked in milk. Season. 
3. Smash. Then make balls.
4. Cover with plastic wrap, then chill.
5. In a non stick pan, on a medium fire, add olive oil. Pan fry he meatballs. Cover. Turn. Drain. Reserve the meatball and the juice of meatballs separately.
6. In a non stick pan,  on medium high heat, add garlic, onion, pinch of dried thyme, and salt. Cook until onion is translucent. 
7. Add tomato paste, pinsage. 
8. Add tomato, cook until tomato is cooked.
9. Add paprika, stock, juice of meatballs, and meatball. Cover.
10. Adjust the taste.
11. Transfer the meatball in small casuela.
12. In the same pan, with the remaining sauce, on the medium high heat, simmer it. 
13. Turn off the heat, add milk and parsley.
14. Transfer the sauce to the casuela. Garnish with parsley.