1 lb. ground pork
½ lb. ham, diced
1 egg
1 Tbsp. Worcestershire sauce
1½ tsp. salt
1 tsp. black pepper
2 tsp. Spanish paprika
1 Tbsp. chopped parsley
1 cup fresh bread crumbs
Sherry-red pepper sauce (Click here for the recipe.)


• Mix all of the ingredients except for the sherry-pepper sauce together in a large bowl just until combined.

• Roll the mixture into 24 proportionate balls. Working in batches, brown the meatballs in a skillet over medium-high heat. Cook the meatballs until they are golden brown and then set aside, repeating until all of the meatballs are done.

• Put all of the meatballs back into the skillet and add the sherry-red pepper sauce. Simmer for about 10 minutes, until the sauce is slightly thickened and meatballs are tender. Sprinkle with chopped parsley, pick and serve.