Albanian Meatballs in Rich Tomato Sauce (Qofte me Salcë Domatesh)

In a large bowl, combine the ground beef, bread crumbs, egg, chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until just combined, being careful not to overmix.

Form the mixture into approximately 16-18 small meatballs, about 1.5 inches in diameter.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches for 3-4 minutes per side until golden, then remove them from the skillet and set aside.

Reduce the heat to medium. Add the chopped onion to the skillet and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Pour in the crushed tomatoes and 1/2 cup water. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the sauce to a simmer.

Carefully return the browned meatballs to the skillet, nestling them into the tomato sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and tender.

Serve hot, garnished with fresh parsley if desired. This dish pairs wonderfully with rice, pasta, or crusty bread.