For Spanish albóndigas, first set aside half of the tortilla chips for garnish; crush the other half directly in the bag with your hands into fine crumbs.
Mix minced meat with egg and pressed garlic. Add smoked paprika, 2 heaped tablespoons tortilla crumbs and half of the chopped parsley, season with salt and pepper and mix well.
Preheat the oven to 200 °C (top/bottom heat).
Form small balls from the meat mixture and roll in the tortilla crumbs. Line baking sheet with baking paper, place balls on it and roast for about 25-30 minutes until nicely browned.
For the salsa, peel onion, dice finely. Remove seeds from bell bell pepper and chili bell pepper and cut into small pieces. Heat pan with 2-3 tablespoons olive oil and sauté the diced onion until translucent, then add the bell pepper and chili pieces. Add the strained tomatoes and thyme. Season with salt, pepper, sugar and white wine vinegar. Let simmer for 15 minutes.
Garnish Spanish albóndigas with remaining parsley and serve together with remaining tortilla chips and salsa.
Preparation Tip:
Put Spanish albóndigas on small skewers.
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