Albondigas (Spanish Meatballs)

Ingredients for 4:

225 g ( 8 oz) minced beef or lamb
1 onion finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
2 tbsp dry sherry
250 g tin of chopped tomatoes
1 tbs pimenton picante (Spanish spicy paprika)
pinch of sugar
salt and freshly ground black pepper
fresh thyme, to garnish

Place the minced beef or lamb in a bowl. Add the onion, garlic, salt and pepper. Mix well then shape the mixture into 12 small, firm meatballs. Heat the olive oil in a large frying pan and cook the meatballs for 5 minutes, turning frequently until evenly browned. Add the tomatoes, sherry, pimenton and sugar, with salt and pepper to taste. Cover and cook gently for 15 minutes until the tomatoes are pulpy and the meatballs are cooked. Serve hot.