Meatballs cooking in an EVOO from Spain Sauce

Season the meat with the garlic salt, ginger and pepper and then form into ball shapes.

Gently fry the onion and garlic with olive oil in a frying pan. Then add the cumin seeds, diced tomato, curry powder and tomato pure.

When all the flavours have blended together, turn up the heat, add the wine and let it bubble for a few minutes to evaporate.

Finally, add the meat stock and the meatballs and let them simmer gently until cooked through.