• Olive oil
• Onion
• Red Bell Pepper
• Garlic
• Paprika
• Ground Cayenne
• All purpose flour
• Dry Sherry
• Canned chicken broth

• Stale bread
• Water or Milk
• Ground beef
• Ground pork
• Onion
• Bell pepper
• Garlic
• Fresh Parsley
• Ground Paprika
• Ground Cayenne
• Ground nutmeg
• Ground Cinnamon
• Egg
• Salt
• Fresh ground pepper
• All-purpose flour
• Olive oil
• Fresh parsley

In a skillet, heat the oil over medium heat. Add the onion, bell pepper, and garlic and sauté until soft. Add the paprika, cayenne, and flour. Continue to cook for an additional minute. Whisk in the sherry and chicken broth, bring to a boil and reduce the heat.

Cover the bread with water or milk in a bowl and soak until the bread is softened. Remove the bread and squeeze it to remove the liquid.

In a large bowl, combine the beef and pork. Add the bread, onion, bell pepper, garlic, parsley, spices, egg, salt, and pepper and mix well. Form the mixture in small (1 tablesppon [15 mL]) balls and roll them in the flour.

In a skillet, heat the oil over medium heat. Brown the meatballs in batches over medium heat, shaking the pan frequently so that the balls retain their round shape. Remove the meatballs from the skillet and rain them on paper towels.

Add the meatballs to the sauce and simmer, turning occasionally for 20 to 25 minutes until they are cooked and the sauce has thickened slightly. Serve the albondigas with the sauce, speared with a toothpick and garnished with the parsley.