Spanish Meatballs in Homemade Marinara

To Make the Béchamel

• In a small saucepan, melt the butter.
• Add the flour; cook over moderate heat, whisking constantly until it thickens. Cook for about 1-3 minutes to cook out the flour taste. The key is to keep on whisking. At first it may not seem like anything is happening, but then it will start to thicken.
• When the flour mixture has thickened, gradually and slowly whisk in the milk. Cook, stirring constantly, until thick, about 2-3 minutes.
• Pour béchamel into a large bowl and let it cool slightly, about 2-3 minutes. You might need a spatula to get out all the béchamel.
• To the same bowl with the béchamel add the beef, pork, eggs, parsley, wine, garlic, paprika, 2 teaspoons of salt and 1 teaspoon of pepper. Use your hands to mix well, but be careful not to over mix. The mixture should be on the wet side, and slightly sticky.
• Cover and refrigerate meat mixture for about 2 hours. 

• After 2 hours, remove meat mixture from the fridge and form into about 1 1/2-inch balls. I use my hands and eyeball the size, but if it's easier for you to use an ice cream scoop, that works, too. Place balls on a sheet pan or large tray.
• In a large saucepan, heat 2 tablespoons of the oil.
• Add about 1/2 the meatballs and cook them over moderately high heat, turning, until browned all over, about 
8 minutes.
• Transfer meatballs to a plate. Repeat with the remaining 
2 tablespoons of oil and meatballs; don’t wipe out the pan (this is where flavor is!)
• OVEN METHOD: Place meatballs on a parchment-lined baking sheet and bake at 400 degrees until they start browning on all sides, about 5-10 minutes, depending on the size of your meatballs.
• When all the meatballs are cooked, add them all back to the skillet. Add the jar of marinara sauce, and bring sauce to a simmer. Simmer for about 5-10 minutes until sauce is nice and hot.
• Serve immediately, and garnish with fresh Parmesan and parsley.