Prepare fresh breadcrumbs by blitzing bread in a food processor. Set aside.

In the processor, mince the chorizo, shallots, and garlic until finely chopped.

In a mixing bowl, combine ground meat, breadcrumbs, chorizo mixture, egg, and seasonings.

Shape mixture into balls the size of golf balls; yield around 45 meatballs.

Brown meatballs in a skillet with olive oil for 4-5 minutes until golden.

Sauté garlic and bay leaves in the same skillet until fragrant, then stir in other sauce ingredients.

Add canned tomatoes and beef stock to the skillet; simmer before adding meatballs.

Cover and cook meatballs in sauce for an additional 20 minutes until cooked through.

Discard bay leaves and cinnamon stick; adjust seasonings and garnish with parsley before serving.