Albondigas

2 white bread slices, crusts removed
500g beef mince
1 onion, peeled, chopped
1 garlic clove, chopped
1 egg
2 Tablespoons chopped flat-leaf parsley, plus extra to garnish
2 Tablespoons plain flour
2 Tablespoons olive oil
3/4 Cup chicken stock

Place bread in a food processor and process until fine breadcrumbs. Add beef, onion, garlic, capers, egg and parsley and process until combined. Use your hands to roll the mixture into small balls, then dust in flour.

Place the oil in a large frypan over medium-high heat. Add the meatballs and fry in batches for about 1-2 minutes or until cooked through and golden brown. After the last batch is cooked and transferred to a bowl, add the stock to the pan for 2-3 minutes to deglaze, then return meatballs to the pan and simmer for 1-2 minutes. Serve warm.