Soak white bread in cold water. Peel and finely dice 1 onion. Hack, dice onion, approx. 1 1⁄2 Knead 1 tsp salt, 1 tsp pepper, 1⁄2 tsp cumin, eggs and squeezed bread. Form approx. 24 balls from the minced mass.
Heat 2 tablespoons of oil in a large frying pan. Fry the meatballs in portions all around for about 8 minutes.
Peel and finely dice 2 onions and garlic. Wash and chop the tomatoes. Heat 2 tablespoons of oil in a large pot. Brown the onions and garlic in it. Add tomatoes and tomato paste, sweat briefly and simmer for about 10 minutes.
Season to taste with sherry, salt, pepper and sugar. Heat the albóndigas in it. Serve with crème fraîche. White bread tastes good with it.