Tear the crusts off the White Bread and place the pieces in a bowl; pour over the Whole Milk and let soak until softened, about 5 minutes, then squeeze out excess milk and crumble the bread.
In a large bowl combine the soaked bread with the Ground Beef, Ground Pork, a beaten Egg, minced Garlic, finely chopped Flat-Leaf Parsley, a generous pinch of Salt and freshly ground Black Pepper. Mix gently until just combined—avoid overworking the meat so the meatballs stay tender.
Form the mixture into evenly sized meatballs (about 1 to 1½ inches). Lightly coat each meatball with All-Purpose Flour, shaking off any excess.
Heat a large skillet over medium-high heat and add enough Olive Oil to coat the bottom. Brown the meatballs in batches until golden on all sides (they need not be cooked through). Transfer browned meatballs to a plate and keep warm.
If the pan is dry, add a drizzle of Extra Virgin Olive Oil and reduce the heat to medium; add finely chopped Onion and sauté until soft and translucent, about 5–7 minutes.
Stir in a little more minced garlic (if you like), then add Sweet Paprika and cook briefly to bloom the spice, about 30 seconds.
Pour in the Dry White Wine to deglaze the pan, scraping up any browned bits from the bottom, and let it reduce by half, about 1–2 minutes.
Add the Crushed Tomatoes, Chicken Stock, a Bay Leaf, and a small pinch of Sugar to balance the acidity. Season with additional salt and pepper to taste. Bring the sauce to a gentle simmer.
Return the browned meatballs to the sauce, nestling them into the liquid. Cover and simmer gently until the meatballs are cooked through and the sauce has thickened, about 20–25 minutes.
Adjust seasoning if needed, sprinkle with more chopped parsley, and finish with a light drizzle of extra virgin olive oil if desired. Serve the albóndigas hot with rice, crusty bread, or pasta to catch the delicious sauce.
