Soak bread and milk. Set it aside
In a large bowl, combine ground beef with soaked bread mixture.
Then add parsley, white pepper, grated onions, hot pepper, minced garlic. Lightly mix the meatballs with your hands and shape into balls about 14-16 balls - do not over mix. Store, covered, in refrigerator until needed.
In a large saucepan, add about 1/4 cup oil, bring to medium heat. Add meat balls let it sit for at least at least 3 minutes or more before moving it around. Lower flame if necessary to prevent it from browning too fast you may do do in 2 batches (depending on the size of your pan) brown on both sides. Remove and set aside.
Add chopped onion, thyme and garlic to perfume the oil, stir for about a minute.
Next add tomato sauce, curry, white pepper, hot pepper and paprika. Stir the pot frequently to prevent the sauce from sticking to the pot
Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors- about 30 minutes or more –stirring occasionally
Add meatballs about 10- 15 minutes before sauce is ready. Adjust seasonings, sauce consistency with water/stock and salt.
Serve warm over spaghetti