In a large bowl, combine ground beef, ground pork, breadcrumbs, minced garlic, eggs, milk, sweet paprika, 1/3 cup of chopped parsley, salt, and pepper. Mix until well combined.
Shape the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Remove meatballs and set aside.
In the same skillet, add onion, carrots, minced garlic, and bay leaf. Cook until onion is translucent.
Add crushed tomatoes, white wine, paprika, salt, pepper, and chicken stock. Bring to a simmer.
Return the meatballs to the skillet with the sauce. Cover and simmer for 20 minutes, or until meatballs are cooked through. Adjust seasonings as needed.
Garnish with additional chopped parsley if desired, and serve hot.