Spicy Meatballs - cooking recipe

Ingredients

1 lb minced meat (use a mixture of lamb, pork and beef)
1/2 None red onion, finely diced
2 cloves garlic, finely diced
1/2 cup chopped flat-leaf parsley
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tsp fennel seeds, toasted and ground
1 small dried chili pepper, crumbled
1/2 tsp smoked sweet paprika
1/2 cup soft breadcrumbs
1/4 cup white wine
2 tbsp olive oil
None None Manchego cheese, to serve
None None FOR THE TOMATO SAUCE
2 tbsp olive oil
1/2 None onion, finely diced
2 cloves garlic, finely diced
1 small dried chili pepper, crumbled
1 None bay leaf
2 cans (14 oz each) diced tomatoes
1 cup dry sherry
1 tbsp sugar

Preparation

Preheat the oven to 350\u00b0F. Place all the meatball ingredients, except the oil and manchego cheese, in a large bowl. Season and mix with clean, damp hands. Form into 18 balls.
Heat the oil in a large skillet on medium-high heat. Fry the meatballs until golden (don't cook them all the way through).
For the tomato sauce, heat the oil in a Dutch oven on medium-high heat. Saute the onion, garlic, chili pepper and bay leaf for 2 mins or until onion is tender. Add the tomatoes, sherry and sugar. Season. Bring to a boil.
Add the browned meatballs to the pan and stir to cover them with the tomato sauce. Place the pan in the oven and bake for 30-40 mins until bubbling and the meatballs are cooked through.
Serve 3 meatballs and a generous helping of sauce to each person and top with shaved manchego cheese.