Spanish Meatballs (Albóndigas con tomate)

Make the Meatballs:

In a bowl, soak the breadcrumbs in milk until absorbed. Mix in the ground meat, egg, minced garlic, paprika, cumin, salt, and pepper. Combine well.
Form the mixture into small, round meatballs.

Brown the Meatballs:

Heat olive oil in a skillet and brown the meatballs on all sides. Set aside on a plate.

Prepare the Tomato Sauce:

In the same skillet, add a bit more olive oil if needed, and sauté the onion until translucent. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, sugar, smoked paprika, and bay leaf. Season with salt and pepper.

Simmer the Meatballs in Sauce:

Add the meatballs back to the skillet with the sauce. Cover and simmer over low heat for about 30 minutes, stirring occasionally.

Serve:

Check seasoning and remove the bay leaf before serving. Garnish with fresh parsley if desired.