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Ingredients

• 2 slices white sandwich bread, crusts removed
• 1/3 cup milk
• 1 pound ground pork (not too lean) or veal
• 1/2 pound ground beef
• 1/4 cup grated onion, plus 1 large onion, chopped
• 2 large eggs, beaten
• 1-1/4 teaspoons coarse salt (kosher or sea), plus more for the sauce
• 1 teaspoon freshly ground black pepper
• 2 to 3 gratings of fresh nutmeg
• 2 tablespoons minced fresh flat-leaf parsley, plus more for garnish
• 3 tablespoons olive oil
• I medium-size carrot, diced
• 3/4 teaspoon sweet (not smoked) paprika
• 4 to 5 canned peeled tomatoes, drained and chopped, plus 1/4 cup of their juice
• 3 tablespoons brandy
• 1 cup dry red wine
• 1-1/4 cups chicken stock or broth, or more if needed
• all-purpose flour, for dusting the meatballs

Description

These Are The Robust, Saucy Meatballs Served In Small Earthenware Cazuelas At Old Madrid Tapas Bars And Tabernas—the Sort Of Places That Transport You To A Different Era With Their Long, Weathered Marble Bars, Vermouth On Tap, And Walls Plastered With B

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