Albondigas en Salsa with Tomato and Almond Sauce

In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, chopped parsley, smoked paprika, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.

Shape the mixture into small meatballs, about 1 inch in diameter.

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally, until they are browned on all sides. Remove the meatballs from the skillet and set aside.

In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes, chicken broth, sherry vinegar, and sugar. Add the bay leaf. Bring the sauce to a simmer.

In a blender or food processor, combine the toasted almonds with about 1/4 cup of the tomato sauce from the skillet. Blend until smooth. This will create a creamy almond paste.

Stir the almond paste into the tomato sauce in the skillet. Season with salt and pepper to taste.

Gently add the browned meatballs to the sauce. Reduce the heat to low, cover the skillet, and simmer for at least 20-30 minutes, or until the meatballs are cooked through and the sauce has thickened.

Remove the bay leaf before serving. Garnish with fresh chopped parsley.

Serve the albondigas en salsa hot with crusty bread, rice, or mashed potatoes.