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1
Place onion, pepper, 2 garlic cloves and 1/2 the paprika in food processor and process until finely chopped. Transfer to bowl and set aside.
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2
Process chorizo and remaining garlic clove in food processor until finely chopped. Add ground pork, egg, remaining paprika and most of the parsley and process to combine. Roll into 12 balls.
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3
Heat 2 tbsp of the olive oil in a large skillet on medium-high heat. Cook meatballs for 8-10 mins, turning, until browned on all sides. Remove from the pan and set aside.
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4
Add onion mixture to the same pan and cook for 5 mins, until softened and beginning to brown. Add tomato puree and sugar and cook for 12 mins.
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5
Return meatballs to pan. Reduce heat to medium. Cover and cook for 10 mins, or until meatballs are cooked through, stirring occasionally. Stir in cream and season with salt and pepper to taste. Remove from heat.
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6
Meanwhile, heat remaining olive oil in a large nonstick skillet on medium-high heat. Add potatoes, spread into a single layer and cook for 20 mins, turning occasionally, until golden on the outside and soft in the center.
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7
Remove potatoes from pan and drain on paper towels. Season with salt.
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8
Serve meatballs and potatoes garnished with remaining parsley.
