Combine ground beef, minced garlic, minced onion, chopped parsley, grated potato, eggs, panko, salt, and paprika in a bowl.

Mix the ingredients thoroughly until well combined.

Form the meat mixture into small to medium-sized balls.

Heat vegetable oil in a large frying pan over medium heat.

Fry the meatballs in the hot oil until browned on all sides. Remove the meatballs and set aside.

In a pot, sauté the remaining minced onion in a small amount of oil until softened.

Add finely chopped tomatoes to the pot and sauté for about 5 minutes.

Pour in the tomato puree and water, stirring to combine.

Season the sauce with salt, pepper, and other seasonings to taste.

Bring the sauce to a boil, then gently add the browned meatballs to the pot.

Reduce the heat to low, cover the pot with a lid, and simmer for about 20 minutes, or until the meatballs are cooked through and the sauce has thickened.

Serve the meatballs hot, garnished with fresh parsley if desired.