Albondigas (Spanish Meatballs)

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1. 1Step 1: Add breadcrumbs and milk to a large bowl. Stir until well combined and let it stand 5 minutes.
2. 2Step 2: To breadcrumb mixture, add ground beef, ground pork, eggs, garlic, salt, pepper, sweet paprika, and parsley. Knead mixture gently until thoroughly combined. Roll into 1¼-inch meatballs and place them on a baking sheet. Cover with cling wrap and refrigerate the meatballs while you prepare the sauce.
3. 3Step 3: Heat 3 Tbsp olive oil in a sauce pan or dutch oven over medium high heat. Add onion, carrot and garlic, and sauté for about 15 minutes, till the onion starts to caramelize.
4. 4Step 4: In a bowl, break the canned whole tomatoes into puree and add to the pot. Add paprika, salt and pepper and cook till the liquid starts evaporating, about 10 minutes.
5. 5Step 5: Stir in wine and chicken stock, and bring to a boil. Reduce heat to medium-low. Simmer for 20-30 minutes, stirring occasionally. Taste and adjust for salt and pepper.
6. 6Step 6: While the sauce is simmering, heat 2 tablespoons of the olive oil in a large, non-stick skillet over medium-high heat. Gently roll each meatball in some flour, shaking off any excess, and brown them on all sides, about 5-8 minutes. Transfer browned meatballs to a plate.
7. 7Step 7: When the sauce is ready, add in browned meatballs and gently stir them in. Simmer 15 more minutes to cook meatballs through. Transfer to a cazuela, and garnish with chopped parsley.