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. 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. 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. Heat the olive oil in a saucepan and add the onions, garlic, chilli and ginger, cook slowly over a low heat until softening.

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. 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. 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. fancy a more Italian theme? Switch the cumin, coriander and cinnamon for fennel seeds, and add in oregano, thyme and basil.