Drain the cans of sardines into a fine sieve with a bowl underneath and shake off any of the excess oil in the sardines, then transfer them into a large bowl and using a large wooden spoon, break the sardines apart into small chunks

Add in the bread crumbs over the sardines, crack in the eggs, add in the chopped onion, grated garlic, and chopped parsley, then season with sea salt & black pepper and mix together, once well mixed, push down on the mixture until you end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well bound together, then form into the shape of a golf ball, if you see your mixture is too dry add in some whisked egg, if it's too wet add in some more bread crumbs

Heat a large fry pan with a medium heat and add in the reserved olive oil from the canned sardines

After a couple of minutes add in the sardine meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the sweet smoked paprika and hot smoked paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer for a few minutes

After 5 minutes and the tomato sauce has slightly thickened, add the sardine meatballs back into the pan, all in a single layer, then gently flip each one, so they're fully coated in the sauce, simmer for another 2 to 3 minutes or until the sardine meatballs are heated through

Transfer the tomato sauce into a serving dish, top off with the sardine meatballs and sprinkle with chopped fresh parsley, enjoy!