How to make
Mix the mince with the cumin, black pepper, 1 tbsp oil and 1 tbsp water and knead well. Add 1 head finely chopped onion, knead again and put in the fridge.
Heat the oil and braise the 2nd onion head, which you've chopped finely. Once the onion softens, add the chopped garlic, then the tomatoes - peeled and diced ahead of time.
Sprinkle with the flour, stir well to dissolve the flour. Season with 1 tsp salt and 1/2 tsp sugar. Bring the sauce to a boil, add the bay leaves and boil on low heat until thickened.
Shape meatballs with moistened hands, arrange them at the bottom of a tray with a nonstick coating, pour on the sauce and bake in a preheated 360°F (180 °C) oven for about 60 min.
