1. Slice the meatballs into thin strips. Heat a large skillet over medium-high heat, approximately 200°C (392°F), and add a generous amount of oil. Sear the meat strips until they have a rich brown color on all sides. Season generously with salt and pepper to taste.

2. Peel the onion and chop it into fine pieces, then mince the garlic. Add both to the skillet and sauté over medium heat, approximately 175°C (347°F), until they are softened and fragrant. Add the tomato puree, paprika powder, and a drizzle of honey to the skillet. Stir constantly to prevent the mixture from burning. Allow it to simmer for a few minutes, stirring frequently, to bring out the full flavors.

3. Stir in the heavy cream, about 250ml (8.45 fl oz), and crème fraiche, about 150g (5.29 oz). Reduce the heat to medium, approximately 150°C (302°F), and let it simmer for about 10 minutes, stirring occasionally. Season with salt and pepper to taste as the sauce thickens.

4. Serve the dish hot, accompanied by steamed rice and a fresh side salad.