Albondigas en salsa

Method

Combine ground pork, beef, finely chopped onion, minced garlic, breadcrumbs, egg, parsley, salt and pepper in a bowl; mix gently and form into 16 meatballs. Heat olive oil in a large pan over medium-high heat and brown the meatballs on all sides in batches, then set aside. In the same pan, sauté the sliced onion and garlic until softened, then add paprika and cumin and cook for 1 minute. Deglaze with red wine, then add canned tomatoes, stock and bay leaf; bring to a simmer. Return meatballs to the pan and simmer gently for 25-30 minutes until cooked through and the sauce has thickened slightly. Season with salt and pepper to taste, remove bay leaf, and serve hot.