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To make the meatballs:
Combine all the meatball ingredients in a large bowl. Knead with your hands until just combined. Shape into 3cm balls and refrigerate while you prepare the remaining ingredients and sauce.
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To make the sauce:
Heat the olive oil in a large skillet or tagine (ideally earthenware) over medium-high heat. Sauté the onion until lightly browned. Add the garlic and sauté for 1 minute.
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Adding the spices:
Mix all the powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne pepper, ginger) in a small bowl. Add this mixture to the onion and mix well. Then add the tomato paste and cook for a minute.
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Adding the tomatoes and herbs:
Add the grated tomatoes, chopped parsley and coriander, and a pinch of salt. Mix well, add the water, reduce the heat to medium-low and simmer the sauce for 25-30 minutes, stirring occasionally. Taste and adjust the seasoning if necessary.
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Cooking the meatballs:
Add the meatballs to the sauce. Cover and continue to simmer for another 10-15 minutes, or until the meatballs are cooked through. Turn them halfway through to coat them with the sauce.
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Adding the eggs (optional):
Make 3 or 4 indentations in the sauce between the meatballs with a spoon. Crack an egg into each indentation. Cover and cook for another 10-15 minutes, until the whites are set and the yolks are cooked to your liking (usually still runny).
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Serving:
Garnish with parsley or coriander. Serve immediately with warm, crusty bread or couscous, and a drizzle of extra virgin olive oil. You can also add green olives for extra flavor.
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Enjoy your meal!
