Spanish Style Albondigas in a Sunny Mediterranean Sauce

Mix ground beef ground pork green onion oregano parsley garlic Worcestershire sauce salt and black pepper together in a bowl. Slowly add and mix breadcrumbs into meat mixture to desired consistency. Form mixture into balls roll them in remaining bread crumbs to coat and arrange onto a shallow tray. Cover meatballs with plastic wrap and refrigerate at least 30 minutes.

Heat 2 tablespoons olive oil in a large pot over medium heat. Cook and stir pancetta in the hot oil until browned about 4 minutes. Add onion and garlic to the pancetta; continue to cook and stir until fragrant about 1 minute. Stir carrot celery and red bell pepper into the pancetta mixture; cook until the carrot softens slightly about 3 minutes. Sprinkle basil oregano coriander and black pepper over pancetta mixture; stir to season evenly.

Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.

Quickly stir tomato puree into pancetta mixture; add chopped tomatoes. Cook and stir the mixture until the tomatoes begin to break down into a sauce about 5 minutes. Reduce heat to low and simmer until the sauce thickens 60 to 90 minutes.

Heat 2 tablespoons oil in a large skillet over low heat. Cook and stir meatballs in batches in hot oil until evenly browned and cooked through 5 to 7 minutes; drain on a plate lined with paper towel.

Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through about 10 minutes.