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In large bowl, combine meatball ingredients. Blend thoroughly and refrigerate whiel making sauce. Combien garlic and red pepper in food process to paste. Set aside. Saute onion in oil, 5 minutes. Add leek, carrot & celery, 10 minutes. Ad paste, 3 minutes, add flour, mix well, add stock, wine, tomatoes, tomato paste, sugar, and paprikas, salt and pepper, stir cover simmer 15 minutes. Create walnut sized meatballs. Saute in separate skillet, over medium heat until well browned. Dust with flour. Saute 1 moure min. Add balls to simmering sauce, cover simmer another 15 minutes. Remove from heat, stirin sour cream and fresh herbs.
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