Begin by blitzing fresh sandwich bread in a food processor until it turns into fine breadcrumbs. This should take about 30 seconds.

In the same food processor, mince the chorizo, shallots, and garlic until finely chopped. Then, in a large mixing bowl, combine this mixture with your choice of ground lamb, beef, or pork. Add the reserved fresh breadcrumbs and a large egg, mixing everything until well incorporated.

Enhance the flavor of your meatball mixture by adding salt, garlic powder, sweet paprika, and ground black pepper. Mix thoroughly with your hands, ensuring all the seasonings are evenly distributed throughout the meat.

Using your hands, roll the meat mixture into small balls, about ½ tablespoon each. You should yield roughly 45 meatballs.

Heat a generous splash of olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the meatballs in the pan, frying them for 5–7 minutes until they form a golden-brown crust on all sides. Transfer to a plate after browning.

In the same skillet, add a bit more olive oil if needed, then sauté minced garlic and bay leaves over medium heat for about 1 minute, until fragrant.

Stir in sugar and paprika, allowing the mixture to cook for another minute.

Mix in the canned chopped tomatoes and beef stock. Stir everything together and bring the sauce to a gentle simmer over medium heat for about 5 minutes.

Once the sauce is simmering, return the browned meatballs to the skillet. Cover the pan and let them simmer gently in the sauce for about 20 minutes.

Taste the sauce and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.