In a large frying pan, heat oil, chilli, garlic and paprika and toast for about 2 minutes. Careful not to burn it.
Add tomato puree, chopped tomatoes, vinegar and season with salt and pepper. Reduce heat to low and let simmer for 10-15 minutes until sauce thickens. Keep warm.
Meatballs:
In a frying pan, sauté onion and garlic with oil until softened, transfer out and let cool.
Combine thoroughly minced meat, parsley, thyme, cumin, egg, breadcrumbs with cooled onion and garlic and create 16 balls.
Lay on baking sheet and bake for about 15 minutes at 180°C or until cooked.
Add cooked meatballs into the tomato sauce and let simmer for another 10 minutes.
Transfer to a serving dish, garnish to serve.
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