Spanish-Style Albondigas in a Sunny Mediterranean Sauce

Combine ground beef ground pork spring onions fresh oregano 1 clove garlic Worcestershire sauce parsley salt and black pepper in a bowl. Mix well. Add 1 1/3 cups bread crumbs gradually. Form mixture into balls.

Place remaining 1/3 cup bread crumbs in a bowl. Dip meatballs into bread crumbs and transfer to a tray. Cover with plastic wrap and refrigerate at least 30 minutes.

Heat oil in a large skillet over low heat. Cook meatballs in batches stirring and turning occasionally until evenly brown and no longer pink in the center 5 to 7 minutes. An instant-read thermometer inserted into a meatball should read at least 160 degrees F (70 degrees C).

Heat 2 tablespoons oil in a skillet. Add pancetta; fry until brown but not crisp about 4 minutes. Add onion and the remaining garlic; cook and stir until fragrant about 1 minute. Add red bell pepper carrot and celery. Fry stirring occasionally until softened about 3 minutes. Add oregano basil coriander and black pepper; cook and stir for 1 minute.

Pour wine into the pancetta mixture and stir to reduce. Stir tomato puree in quickly to avoid burning. Add plum tomatoes; stir to break down. Bring to a boil reduce heat and simmer stirring occasionally until sauce thickens considerably 1 to 1 1/2 hours.

Blend sauce using an immersion blender. Add meatballs to the sauce; cook until heated through about 10 minutes more.