Soak the breadcrumbs in milk for about 5 minutes and then squeeze out any excess liquid. Pop breadcrumbs into a bowl with the beef, garlic, egg yolk, and smoked paprika. Season with salt and pepper and use your hands to knead the mixture until it is smooth.
Form the meat mixture into 12 balls and play on a tray. Cover with cling wrap and pop in the fridge for 10 minutes to rest.
Heat the oil in a large frying pan over med heat. Cook the meatballs, turning, for 4 minutes or until browned. Use a slotted spoon to remove the meatballs and transfer to a plate. Reserve the oil in the pan for the tomato sauce.
Return reserved pan with oil to medium heat. Add the little splash of extra oil, onion, garlic, and bay leaf and cook for about 4 mins, or until the onion is softened.
Add in the paprika and cook for a further minute until fragrant.
Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
Transfer to a bowl and serve immediately (see article for serving suggestions).