Meatballs in tomato sauce albóndigas

1.To make the meatballs, put the pork and veal in a bowl, then add the lemon juice, onion, garlic, parsley, nutmeg, cloves, breadcrumbs, egg, cream, salt and pepper. Mix well, then roll into walnut-sized balls. Dust with flour.

2.Heat the oil in a flameproof casserole until smoking, add the meatballs and sauté until browned on all sides. Reduce the heat to low. Add the wine, tomatoes, onion, garlic, paprika, bay leaf and ⅓ cup water. Cover and simmer for 1 hour. The mixture should be quite liquid, so add extra water if necessary. Serve warm.