Recipe: Fried Meatballs (Albondigas)

`INGREDIENTS:`
450 g/1 lb finely minced pork	225 g/8 oz finely minced veal or beef	85 g/3 oz cooked ham, finely chopped
1 medium onion, grated	1 clove garlic, crushed	3 tablespoons chopped parsley
6 tablespoons soft breadcrumbs	2 eggs	salt and freshly ground black pepper
plain flour	olive or sunflower oil, for frying	1 quantity salsa de tomate

`1`	Combine the minced meat, ham, onion, garlic, parsley, breadcrumbs and eggs in a bowl, adding salt and pepper to taste. Leave to stand for 10 minutes, then mix again, using your hands. With moistened hands, shape the meat mixture into large walnut-sized balls, place on a tray, cover and refrigerate for 30 minutes.
`2`	Heat 1 cm/1/2 inch of oil in a frying pan over a medium-high heat. Coat the meatballs in flour and shallow fry in batches for about 5 minutes until golden brown and cooked through, turning frequently. Drain on kitchen paper.
`3`	Heat the salsa de tomate in a saucepan. Add the meatballs and heat through before serving.