Prepare sauce. Break 4 slices bread into pieces and lightly toast. Drain red peppers and pat dry. Add to blender: toasted bread, red peppers, vinegar, almonds, garlic, tomatoes, paprika, 1/2 teaspoon salt, and extra virgin olive oil. Blend until smooth; reserve.
Prepare meatballs. Remove and discard crust from remaining 6 slices bread. Add milk and bread to large bowl; let soak. Remove parsley and oregano leaves from stems; chop leaves. Beat egg lightly. Add to large bowl with bread: oregano, parsley, beaten egg, pork, onion, remaining 3/4 teaspoon salt, and pepper until just blended. Form/scoop pork mixture into 2-inch balls.
Heat large saute pan on medium-high 2-3 minutes. Pour in olive oil, then add meatballs. Cook 4-5 minutes on each side until browned. Drain fat from pan. Pour Romesco sauce into pan with meatballs and bring to a simmer over medium. Cook 10-12 minutes until sauce has thickened and meatballs are 160°F. Serve.