Albondigas with rice and flat beans

Ingredients

• 1 Spanish onion
• 180 gm each coarsely minced pork and veal
• 2 tbsp each coarsely chopped oregano and flat-leaf parsley, plus extra to serve
• 2 garlic cloves, finely chopped
• 1½ tsp each ground sweet paprika and cumin
• ½ tsp dried chilli flakes
• 50 ml extra-virgin olive oil
• 250 gm cherry tomatoes, halved
• 200 gm (1 cup) Calasparra rice (see note)
• 600 ml hot chicken stock
• 50 ml fino sherry
• 100 gm flat beans, trimmed and cut into 2cm lengths