Albondigas con Salsa de Tomates

This is one from Spanish Cookbook by Pepita Aris.  My mother made it for dinner tonight.  The established a really wonderful fresh flavor due to all the herbs in them.

8 oz. Ground beef
4 Green onions, thinly sliced
2 garlic cloves, finely chopped
2 T freshly grated parmesan cheese
2 t fresh thyme leaves
1 T olive oil
3 fresh tomatoes, chopped
2 T red or dry white wine
2 t chopped fresh rosemary
Pinch of sugar
Salt and freshly ground pepper
Fresh thyme to garnish

Combine the beef, green onions, thyme, garlic and parmesan, salt and pepper.  Stir well to combine., Then shape into 12 small firm balls.

Heat the olive oil in a heavy saucepan and cook the meatballs for about 5 mjnutes, turning frequently until evenly browned.  Add the chopped tomatoes, wine, rosemary and sugar along with salt and pepper to taste.

Cover, and cook over low heat for about 15 minutes until the tomatoes are soft and the meatballs are cooked through.  Check for seasoning, and serve over rice, garnished with fresh thyme.