Albondigas

Meatballs:

1/3 cup breadcrumbs 

2/3 cup milk

2 large eggs

1 onion, diced 

4 cloves garlic, minced

1/4 cup chopped parsley 

1 teaspoon coarse kosher salt

1 pound ground beef

1 pound ground pork 

1 cup all-purpose flour 

Oil, as needed

Sauce:

1 onion, diced

4 cloves garlic, minced

1 teaspoon smoked paprika 

1 heavy pinch saffron threads

1/2 teaspoon red pepper flakes (optional)

1/2 cup dry white wine 

1 (28-ounce) can crushed tomatoes 

Kosher salt to taste 

Chopped parsley, for garnish

Make meatballs: In a mixing bowl, combine breadcrumbs and milk. Let stand 15 minutes. Stir in eggs, onion, garlic, salt, parsley and salt. Add ground meats and mix together with your hands until combined. 

Scoop into 2-tablespoon balls. Roll balls in flour, shaking off excess. 

Heat 2 tablespoons oil in a wide skillet. Working in batches, brown meatballs on top and bottom, adding oil as necessary. Set aside. 

Make sauce: If needed, add 3 tablespoons oil to pan. Add onion and cook until soft, about 3 minutes. Add garlic and cook 30 seconds. Add saffron and smoked paprika, then pour in wine, scraping bottom of pan with spatula to lift up brown bits. Stir in crushed tomatoes, then return meatballs to pan, nestling them in the sauce. 

Lower heat to medium-low. Let simmer until meatballs are cooked through and sauce is slightly reduced, about 20 minutes. Season sauce to taste with salt. Garnish with chopped parsley and serve.