Combine the minced meat, onion and parsley in a food processor and pulse for a minute or so to mix to a paste. Add the breadcrumbs and the eggs. Transfer mix to a bowl and add seasonings. (There are no quantities advised for this since seasoning is a matter of personal taste. I would add salt and pepper to taste and start with a teaspoon of both cumin and allspice and then fry a tiny ball to check the taste. Adjust seasoning if necessary.)

Form mince into walnut-sized balls. Push a hole in each ball and stuff with a spoonful of the grated carrot. Squeeze the mince around the stuffing to completely enclose it. Dust meatballs with flour and fry in olive oil over a moderate heat until browned on all sides. Add the tomato sauce and continue to cook until cooked through.

To serve, tip onto a flat plate and garnish with roughly chopped parsley.