Drain the can of white beans into a colander and rinse under water, then shake off any excess water, transfer the beans into a large bowl, using a potato masher or a large fork, mash down on the beans until they're well mashed

Once the beans are mashed, add in the breadcrumbs, chopped onion, chopped garlic, chopped parsley, ground cumin, and crack in the egg, then season with salt & pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the white bean meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well bound together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the white bean meatballs, all in a single layer and evenly spaced out, 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 make the garlic tomato sauce, add in the chopped garlic, mix continuously, after 30 seconds to 1 minute and garlic is fragrant, add in the paprika, thyme, and crushed red pepper, quickly mix together, then add in the canned tomato sauce, vegetable broth, and season with salt & pepper, mix together and then let it simmer

After simmering the tomato sauce for 5 minutes and it has slightly thickened, add the white bean meatballs back into the pan, once again in a single layer and evenly spaced out, then gently flip each one, this way they're fully coated in all that goodness, simmer for 2 to 3 minutes

Transfer the tomato sauce and white bean meatballs into serving dishes, top off with chopped parsley, enjoy!