Spanish Style Albondigas In A Sunny Mediterranean Sauce

• 2/3 pound ground beef
• 1/3 pound ground pork
• 2 tablespoons minced green onion
• 2 tablespoons minced fresh oregano
• 1 tablespoon minced fresh flat-leaf parsley
• 1 clove garlic, minced
• 2 dashes Worcestershire sauce, or to taste
• salt and ground black pepper to taste
• 3 1/2 ounces fresh white bread crumbs
• 2 tablespoons extra-virgin olive oil
• 3 1/2 ounces pancetta, chopped
• 3 tablespoons minced onion
• 1 clove garlic, minced
• 2 tablespoons minced carrot
• 2 tablespoons minced celery
• 2 tablespoons minced red bell pepper
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon ground coriander
• 2 grinds ground black pepper
• 1 cup white wine
• 2 tablespoons tomato puree
• 1 (28 ounce) can Italian plum tomatoes, chopped
• 2 tablespoons extra-virgin olive oil, or as needed

1. 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.
2. 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.
3. Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
4. 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.
5. 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.
6. Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.

ground beef, ground pork, green onion, fresh oregano, parsley, clove garlic, worcestershire sauce, salt, bread crumbs, extravirgin olive oil, pancetta, onion, clove garlic, carrot, celery, red bell pepper, basil, oregano, ground coriander, ground black pepper, white wine, tomato puree, italian plum tomatoes, extravirgin olive oil

Taken from www.allrecipes.com/recipe/229484/spanish-style-albondigas-in-a-sunny-mediterranean-sauce/ (may not work)