Meatballs In Tomato Sauce

1. 1

   Soak the bread in a bowl of cold water for 1-2 mins. Squeeze out the excess liquid, then place the bread in a bowl with the ground beef, one-third of the onions, the eggs and cumin. Mix thoroughly. Wet your hands slightly, then form the mixture into 24 meatballs.

2. 2

   Heat 2 tbsp oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides and cooked through, 8-10 mins. Spoon off any excess fat.

3. 3

   Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the remaining onions and cook for 5 mins. Add the garlic and cook for 3-4 mins. Stir in the tomato paste and cook, stirring, for 1 min. Add the tomatoes and cook for 8-10 mins. Add the sherry and sugar; season with salt and pepper and simmer for 2 mins. Add the meatballs and warm through. Divide among four serving bowls. Top each portion with some creme fraiche and serve.

* Per serving · 4 servings · Values may vary.