Combine all ingredients in a large bowl. Mix by hand until combined. Don't over mix it or the meatballs will become dense.

Wrap the meatball mixture in cling film and put in the refrigerator for at least one hour - overnight is fine.

Using half of the oil, saute the onion and garlic in a large saucepan over medium heat until the onion is soft.

Add the dry ingredients to the onions and saute for 2 minutes.

Add remaining oil and the tomato paste and saute for 5 minutes.

Add the chopped tomatoes, honey, brown sugar, thyme and water. Stir the sauce to combine the ingredients and simmer over a medium low heat for 30 minutes.

Take the meatball mixture out of the refrigerator. Take about 50 grams (about 1 ½ tablespoons) of the mince mixture and roll it into ball. Do not work the meat any more than is required to keep the meatballs light. Continue until all of the mixture is made into balls.

Being sure not to crowd the pan too much, brown the meatballs on all sides in a large skillet. Set each batch aside once browned.

Put the browned meatballs into a baking dish and cover with the sauce. Put into an oven at 350° F for about 20 minutes.

Serve in traditional tapas dishes with a sprinkle of paprika and a side of toasted garlic bread.