Mix the beef and sausage thoroughly in a bowl. When meats are evenly mixed add in garlic, onion, salt and pepper. Tear bread into small pieces and mix into the meat.

Use a 1 tablespoon measure and form meat mixture into evenly sized meatballs. Lay meatballs out on a tray and refrigerate 30 minutes. While meatballs are chilling prepare sauce below.

Remove meatballs from fridge and roll in bread crumbs.

Heat 1 tablespoon oil in a skillet over medium high. Brown meatballs in hot oil in a single layer, turning them as each side browns. This will take about 5 minutes per skillet. Do not crowd them. I needed three batches based on the size of my skillet. When browned add 1 tablespoon sherry and light the sherry with a lighter. Shake pan until flames subside. Repeat browning using 1 tablespoon oil and 1 tablespoon sherry for each skillet-full.

After flambéing meatballs, transfer them to the skillet with the tomato sauce and allow them to simmer over low heat while you brown remainder of meatballs. Scrape all the juices and bits in the skillet into the sauce with the last batch of meatballs.

Slice tomatoes in half horizontally. Using a box grater over a bowl grate the cut side of the tomato until all the pulp and juice is in the bowl and you are left with just the skin. Discard the skins.

Heat oil in a large skillet. Skillet should be large enough to hold the sauce and all the meatballs at the end.

Add garlic and cook over medium heat for 2 minutes. Add tomato pulp, paste spices and sugar. Stir and simmer about 8-10-minutes. Keep skillet on a burner beside the skillet you are using to brown the meatballs. As the meatballs brown you will add them to this skillet. Allow mixture to simmer over low heat for about 10 minutes after last batch of meatballs are added.

Taste sauce and adjust seasoning to taste.