Combine minced meat, onion, egg, breadcrumbs and garlic and season with paprika and sea salt. Mould 2 tbsp of mixture into balls and place on a tray. Set aside.
For tomato and olive sauce, heat olive oil in a heavy-based saucepan, add onion and garlic and cook for 5 minutes or until soft, add tomatoes and olives and season to taste with sea salt, freshly ground black pepper and brown sugar. Bring to the boil, reduce heat and simmer for 5 minutes or until starting to thicken.
Heat olive oil in a large frying pan over high heat, add meatballs and cook, turning occasionally, for 5 minutes or until evenly browned. Add tomato and olive sauce and cook for 5 minutes or until meatballs are cooked through. Serve with shaved Manchego and chargrilled bread.