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1
To make the sauce, if using fresh tomatoes, bring a large pot of water to a boil.
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2
Drop in the tomatoes and leave for a minute.
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3
Using a slotted spoon, carefully remove the tomatoes, and, when cool, peel off the skin.
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4
Heat the olive oil in a large pan.
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5
Add the tomatoes (fresh or canned), the garlic, salt and freshly ground pepper to taste, the cumin, and the herbs.
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6
Simmer over slow to medium heat for about 30 minutes, until the sauce is thickened and well reduced.
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7
To make the meatballs, soak the bread in a bowl of water for a few minutes, then remove from the bowl and squeeze to remove as much water as possible.
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8
Cut up the baguette, and gently mix in a large bowl with the beef, onion, garlic, cilantro, eggs, salt and freshly ground pepper to taste, cumin, and paprika.
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9
Dip your hands into cold water, and shape the meat mixture into little rounds the size of golf balls.
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10
Put the semolina in a wide bowl, and roll the meatballs in it.
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11
Heat about an inch of vegetable oil in a frying pan over medium heat.
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12
Brown the meatballs, and drain them on paper towels.
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13
Heat the tomato sauce, add the meatballs, and simmer about 15 minutes, or until the meatballs are cooked through.
