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1
Make the meatballs: In a bowl, combine well the pork, the ham, the onion, the garlic, the Large eggs, the bread crumbs, the paprika, the salt, the pepper, and the thyme.
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2
(Test the seasoning by cooking a small amount of the meat mix.)
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3
Form level Tbsp.
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4
of the mix into balls (about 40) and dredge the balls in batches in the flour, shaking off the excess.
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5
In a large heavy skillet, heat the oil over moderately high heat till it is warm and in it brown the meatballs in batches, transferring them to a bowl with a slotted spoon as they are browned.
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6
Make the Sauce: Add in the oil to the skillet in that the meatballs were browned; heat it over moderately low heat till it is warm and in it cook the onion and the bell peppers, stirring, till the vegetables are softened.
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7
Add in the garlic and cook the mix, stirring, for 1 minute.
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8
Add in the paprika and cook the mix, stirring, for 30 seconds.
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9
Add in the sherry and the broth, whisking, and bring the mix to a boil, whisking.
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10
Add in the meatballs to the sauce and simmer the mix, covered, turning the meatballs occasionally, for 20 to 25 min or possibly till the meatballs are tender and the sauce is thickened slightly.
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11
Transfer the meatballs with a slotted spoon to a heated serving dish.
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12
(If the sauce seems thin, boil it, stirring, till it is thickened to the desired consistency.)
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13
Stir the parsley into the sauce; season the sauce with salt and pepper and spoon it over the meatballs.
