Place all of the meatball ingredients except for the olive oil in a large bowl. Use your hands to mix everything together until well combined. Roll the mixture into balls (I usually make them the size of a large walnut). Pop the meatballs into the fridge while you make the sauce.
To make the sauce: heat some olive oil in a large frying pan over a medium heat. Add the cumin, red onion and garlic and cook for 2 to 3 minutes. Add the tinned tomatoes, beef stock and sherry. Season with salt and pepper, then leave to boil gently for 15 minutes.
Stir the cream into the sauce. Simmer for a further 5 minutes. Check the seasoning, then take the frying pan off the heat.
Preheat your oven to 180°C. Heat a generous glug of olive oil in another frying pan. Fry the meatballs until brown on all sides. Do this is two batches if it is easier.
Arrange the meatballs in a single layer in an ovenproof dish. Pour the sauce over the top. Cover the dish with a lid or some foil and cook in the oven for 30 minutes. Remove the lid and cook the meatballs for a further 10 minutes. Serve with couscous or pasta.
Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.
Meatballs in a rich tomato sauce