Place a medium saucepan over a medium-high heat and add in the olive oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. Bring to the boil, then cover the pan, reduce the heat to low and leave to simmer gently, stirring every now and then, for 30 minutes. If it looks like the sauce is too dry at any point during the cooking process, add a couple of tablespoons of water. Taste the sauce and adjust the seasoning with salt if necessary. Let cool and keep in the fridge for up to 5 days.
Place all the kefta ingredients in a large bowl. Use your hands or a large spoon to mix them together. Shape the kefta mixture into 2.5cm meatballs and cover with clingfilm and keep in the fridge.
Preheat the oven to 180 C and line a roasting tray with baking paper. Transfer the meatballs on the tray and place in the oven for 15 to 17 minutes or until they’ve turned brown and are cooked through.
If using Cauliflower instead of meatballs mix the spices and herbs with the florets and toss to coat. Transfer the florets to a lined baking sheet and roast the florets for 25 to 30 minutes until they are tender and golden
Use a large spoon to spread the yoghurt on a large serving plate. Drizzle the tagine tomato sauce all over the yogurt. Place the kefta meatballs on top of the yoghurt and the tomato sauce. Garnish with a drizzle of olive oil and coriander leaves. Serve immediately with bread on the side.
If you have leftovers the meatballs are great in a sandwich the next day.