Turn the heat down to medium, and add two minced garlic cloves, one tablespoon of tomato paste, half a teaspoon of ground black pepper, one teaspoon of ground cumin, and one teaspoon of white granulated sugar, and saute for 1 minute.
Add one can (of 14.1oz or 400 grams) of diced tomatoes, half a cup of red wine, 1 cup of beef stock (or one stock cube dissolved in 1 cup of water), one cinnamon stick, and a bayleaf.
Add the fried meatballs to the sauce and cover the pan.
Simmer for about 12-15 minutes (turning the meatballs halfway) until the meatballs are fully cooked and the sauce has thickened.
Serve with your choice of side dish (such as white rice) and top with fresh parsley.
Notes
Note 1: If you don’t have a food processor to break up the bread into breadcrumbs, you can also use a regular countertop blender.
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