First prepare the tomato sauce by cooking together the tomatoes, onion and parsley for 20 minutes at low temperature. When done, blend the sauce in a blender to make it very smooth.
Pour the sauce back into the saucepan, add the oil and spices and let it simmer while you prepare the fishballs.
In another pan, bring one quart of water to a boil.
Mix the ground fish with the bread crumbs, parsley and spices. Add the eggs one at a time, the oil and 2 tbsps of water.
Shape the fish mixture into 2 inch-balls and cook them in the boiling water.
When they are done, drain them and put them in the tomato sauce. Cover and cook at low temperature for 20 minutes. Serve the fishballs hot.