Mix the mince with the breadcrumbs, onion, parsley, dill, anchovies, fennel seeds, currants, half a teaspoon of salt and a generous grind of black pepper. Form into meatballs. Put a splash of oil in a large frying pan on a medium-high heat, then fry the balls in batches, turning them occasionally, until browned all over. Set aside.
Sauce In a large saucepan with a lid, heat two tablespoons of oil on medium-high. Cook the garlic until lightly browned – about 90 seconds – then add the tomatoes, tomato paste, two teaspoons of cumin and coriander, the cinnamon, the chilli flakes, and salt and pepper to taste. Cook, stirring, for several minutes, until thickened. Add 700ml of water and the sugar, cook for 10 minutes, then turn off the heat.
To Finish Return the meatballs to the sauce pan, stir them through the sauce, cover and leave to cook on a simmer for 30 minutes. Remove the lid, increase the heat to medium-high and cook for five more minutes, stirring constantly, until the sauce thickens. Serve with rice or fresh pasta or with loads of flat bread.