Grab a large mixing bowl and add the ground beef, breadcrumbs, reserved fried onion, egg, cilantro, remaining 1 clove minced garlic, 2 teaspoons paprika, 1 teaspoon cumin, and salt and pepper, to taste. fancy a more Italian theme? Switch the cumin, coriander and cinnamon for fennel seeds, and add in oregano, thyme and basil. Heat the remaining 2 tablespoons olive oil in another frying pan. Fry the meatballs for about 4 minutes on each side on a medium-high heat, then add them to the pan with the tomato sauce.

Mix well with your hands to combine the meatball ingredients. Take handfuls of the mixture and roll it into balls between your palms. Aim to use roughly 1 heaped tablespoon of the mixture per meatball. Meanwhile add the cumin and coriander seeds to a small dry frying pan and gently toast over a low heat, when the spices start to give off a lovely aroma, they’re done. Tip them into a pestle & mortar with the cinnamon and paprika, then grind into a powder.Heat the olive oil in a saucepan and add the onions, garlic, chilli and ginger, cook slowly over a low heat until softening. Add 1 tablespoon olive oil to a large, high-sided frying pan and fry the onion over a medium heat until softened — about 5 minutes. Add 2 cloves minced garlic to the pan, along with 1 ½ teaspoons cumin, 1 ½ teaspoons paprika, the chili flakes, and the turmeric. Cook for about 2 minutes, stirring constantly.

Add the brown sugar, canned tomatoes, and some salt and pepper, to taste. Stir well and bring to a boil. Reduce to a simmer, cover the pan, and let it cook for 20 minutes while you prepare the meatballs.