Begin by combining the ground lamb or beef in a large bowl with grated onion, chopped parsley, chopped cilantro, and spices like paprika and cumin. Mix well until all ingredients are thoroughly incorporated, and then form the mixture into 1¼ inch meatballs. Place the meatballs on a baking sheet and refrigerate them for about 30 minutes to firm them up for cooking.

In a large tagine or heavy-bottomed pan, heat a splash of extra virgin olive oil over medium heat. Sauté chopped onion until it turns golden and translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in the tomato paste, grated tomatoes, and your selected spices, then let the sauce simmer for 25-30 minutes, stirring occasionally, until it thickens.

Gently add the chilled meatballs to the rich tomato sauce, ensuring they are evenly distributed. Cover the tagine or pan and reduce the heat to low, allowing the meatballs to simmer for 10-15 minutes. Turn them halfway through for even cooking.

Once the meatballs are cooked through, create small wells in the sauce using a spoon. Crack an egg into each well, being careful not to break the yolks. Cover the tagine and let the eggs poach in the sauce for 10-15 minutes, or until the whites are set and the yolks are still slightly runny.

When everything is ready, garnish your Moroccan Meatball Tagine with additional chopped herbs. Serve warm, alongside crusty bread or fluffy couscous.