For the meatballs:
200g ground beef
200g ground chorizo
1 small red onion, chopped finely
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
2 tablespoons Parmesan cheese
1/4 cup breadcrumbs
1/2 tablespoon olive oil
For the sauce:
2 green onions, ends trimmed, cut into small pieces
250ml red wine
250ml beef broth
500ml tomato sauce
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
2 tablespoons flour
1 bay leaf
Line a baking sheet with waxed paper and set it aside.
Combine all meatball ingredients in a large bowl. Use your hands and mix all the ingredients together as best as possible.
Pinch off 2-inch pieces from the mixture and roll each into individual meatballs.
Place the meatballs on the lined baking sheet, then refrigerate for about 30 minutes.
Add the olive oil to a Dutch oven over medium heat. When hot, add the meatballs (you may need to work in batches) to brown them, stirring to get all sides, for about 4 minutes.
Use a slotted spoon to remove the meatballs from the Dutch oven.
For the sauce:
In the cooking oil from the meatballs, fry the onion. Cook for a minute or so.
Add the wine, beef broth, and tomato sauce. Stir and cook for a minute or so, then add the salt, cumin, paprika, and ground black pepper to the mixture. Stir and cook for a few minutes.
Add about 1/4 cup of the liquid to a small bowl. Whisk the flour into the bowl until it is smooth.
Transfer the flour mixture to the sauce, whisking to incorporate it. Add the red pepper flakes and bay leaf.
Lower the heat to simmer. Add the meatballs and cook for about 20 minutes.
Remove and discard the bay leaf.
Add the sauce and the meatballs to a serving bowl and serve warm.