1 lb. lean ground pork
1/4 lb. sliced smoked ham, chopped
1/2 c. minced onion
2 garlic cloves, minced
2 lg. eggs, beaten lightly
3/4 c. fine fresh bread crumbs
1 tbsp. sweet paprika
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme, crumbled
2 tbsp. olive oil
Flour for dredging the meatballs

FOR THE SAUCE:

2 tbsp. olive oil
1 onion, minced
1/2 green bell pepper, sliced thin lengthwise
1/2 red bell pepper, sliced thin lengthwise
2 garlic cloves, minced
2 tsp. sweet paprika
2/3 c. med. dry sherry
1 c. canned chicken broth
1/4 c. minced fresh parsley leaves

Make the meatballs: In a bowl, combine well the pork, the ham, the onion, the garlic, the eggs, the bread crumbs, the paprika, the salt, the pepper, and the thyme. (Test the seasoning by cooking a small amount of the meat mixture.) Form level tablespoons of the mixture into balls (about 40) and dredge the balls in batches in the flour, shaking off the excess. In a large heavy skillet, heat the oil over moderately high heat until it is hot and in it brown the meatballs in batches, transferring them to a bowl with a slotted spoon as they are browned.

Make the Sauce: Add the oil to the skillet in which the meatballs were browned; heat it over moderately low heat until it is hot and in it cook the onion and the bell peppers, stirring, until the vegetables are softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the paprika and cook the mixture, stirring, for 30 seconds. Add the sherry and the broth, whisking, and bring the mixture to a boil, whisking.

Add the meatballs to the sauce and simmer the mixture, covered, turning the meatballs occasionally, for 20 to 25 minutes or until the meatballs are tender and the sauce is thickened slightly. Transfer the meatballs with a slotted spoon to a heated serving dish. (If the sauce seems thin, boil it, stirring, until it is thickened to the desired consistency.) Stir the parsley into the sauce; season the sauce with salt and pepper and spoon it over the meatballs. Makes about 40 meatballs.