Chop the garlic and parsley finely. Mince the onion. Reserve.
Mix the meat, garlic, parsley, egg, breadcrumbs, cumin and curry well in a mixing bowl until smooth.
Make small balls of about 3cm to 3.5cm (1" to 1"1/4) using a dumpling tongs. If you roll them by hand, use a form of measuring cup to have balls of the same size.
Roll meatballs in flour. Reserve a teaspoon of flour for the preparation of the sauce.
Heat the oil over medium heat and fry the meatballs for about 4 to 5 minutes, to color them. Set aside on absorbent paper to remove excess oil. Be careful not to overheat the olive oil.
In a large skillet put 4 tablespoons of the olive oil that was previously used to brown the meatballs and heat over medium low heat. Drop the chopped onion for about 10 to 15 minutes, salt and pepper.
Add the flour to the onions and cook for another minute.
Stir the paprika into the onions and add the cognac or brandy and flambé. You can also increase the heat to maximum for about 1 minute to evaporate the alcohol if you don't like to play with fire.
Add the chicken broth, tomato paste and meatballs, mix well and simmer for about 30 minutes to reduce the sauce.
Remove the meatballs and reduce the sauce for another ten minutes. Return the meatballs to the sauce.
Serve as tapas alongside picadillo, pincho, empanadas and embutidos accompanied by a piece of Andalusian bread!
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