Steps
1. In a bowl, combine the ground beef, breadcrumbs, minced garlic, smoked paprika, salt, pepper, and egg. Mix well and form small meatballs.
2. In a pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 5 minutes, then add the meatballs and cook until browned and cooked through.
3. For the patatas bravas, boil the diced potato for 5 minutes until slightly tender. Drain and toss with olive oil, paprika, and salt. Roast in a preheated oven at 200°C (400°F) for 20 minutes until crispy.
4. Steam the tenderstem broccoli for 3-4 minutes until bright green and tender.
5. For the aioli, mix mayonnaise, minced garlic, lemon juice, and salt in a small bowl.
6. Serve the albondigas in tomato sauce with patatas bravas, steamed broccoli, and a side of aioli.