Soak the bread cubes in the wine. Leave to stand for a few minutes then squeeze dry and put the bread in a large bowl, reserving the wine to use in the sauce.
Add the mince, egg, shallots, garlic, cumin, onion granules, salt and herbs in the bowl with the bread and mix together thoroughly.
Form the meatballs with slightly wet hands – about the size of a walnut. You can form them into little balls or rugby ball shapes.
Put the flour on a large plate and roll the meatbals in it to coat. Roll them in your hands again to remove excess flour.
Heat the oil in a large frying pan and then fry the meatballs, in batches in necessary, until browned on all sides. Use two tablespoons to gently flip the meatballs over – they can be a little delicate.
Remove from the pan, set aside on a plate and clean the pan to use for the sauce.
Heat the oil for the sauce and then cook the onion and garlic over low heat for 10 minutes.
Add the cumin and cinnamon sticks.
Add the reserved red wine and increase the heat until it is boiling.
Blitz the tomatoes in a blender for a smoother sauce (or you can also use passata) and add to the pan together with the water, sugar and vinegar.
Simmer for 15 minutes then add the meatballs to the sauce and simmer for a further 20-30 minutes until cooked through. Add a splash of water if the pan gets too dry.
Serve garnished with fresh thyme, with steamed rice, mash or fries as a main or with pitta bread as a meze.