To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. When it's hot, add the chopped chorizo and saute to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and saute for 3 minutes or until translucent.

Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.

Meanwhile, combine the pork mince, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.

Wet your fingers gently with water roll the mixture into whatever size meatballs you prefer. (Keep in mind that larger meatballs will need longer cooking time). I usually go for a 1-inch meatball.

To cook the meatballs, place the heavy skillet back over medium-high heat and add the remaining two tablespoons of olive oil. Pan-fry the meatballs, 5 or 6 at a time, until golden brown on the outside and cooked all of the way through.

To prepare the sauce, place a separate saucepan over medium-high heat and add the olive oil. Saute the diced onion until translucent, then add the garlic and paprika. Continue to saute for a further two minutes, until the aromas are strong.

Deglaze the pan with the white wine and cook for 4-5 minutes until the wine is reduced. Add the chicken or veggie stock, as well as the tomatoes and bay leaves. Bring to the boil and then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes or until it reaches a saucelike consistency. Season with salt and pepper as desired.

To serve, dress the meatballs in the tomato sauce and garnish with fresh parsley.