1.Heat half the oil in large frying pan, cook onion and garlic until soft. Stir in spices. Transfer mixture to large heatproof bowl, cool 10 minutes. Using your hand, mix in lamb, breadcrumbs and the water. Roll heaped teaspoons of mixture into balls.
2.Make tomato relish. Heat oil in large saucepan, cook onion and garlic until soft. Stir in spices, sugar, paste and undrained tomatoes, bring to the boil. Reduce heat, simmer, uncovered, 15 minutes.
3.Heat extra oil in large frying pan, cook meatballs, in batches, until browned and cooked through. Place in tomato relish, reheat gently. Serve meatball mixture in tiny bowls with forks or toothpicks.
Make-ahead tips 1 month Make meatballs and relish, freeze. 24 hours Thaw meatballs and relish in refrigerator overnight. Last Reheat meatballs in 180°C (160°C fan-forced) oven and relish in saucepan, or both can be reheated separately in microwave oven.