Step 1

Start by making the meatballs: Combine the beef and turkey in a large bowl. Add the onion, egg, matzah meal, parsley, cilantro, ginger, cumin, cayenne pepper, cinnamon, nutmeg and salt to taste and mix gently to distribute the ingredients evenly.

Step 2

Shape the mixture into balls about 1- ½ inches in diameter.

Step 3

Heat 2 Tbsp olive oil in a saute pan over medium heat. Cook the meatballs a few at a time, turning them to brown all the surfaces, for 4-5 minutes or until lightly browned. If the pan seems dry and the meatballs stick, add the extra Tbsp olive oil. When all the meatballs are cooked, set them aside.

Step 4

To make the sauce, chop the canned tomatoes into small pieces.

Step 5

Heat the vegetable oil in a large saute pan over medium heat. Add the onion, garlic and ginger and cook for 2-3 minutes.

Step 6

Add the tomatoes, raisins, parsley, cilantro, cumin, cinnamon, salt and pepper and stock. Stir the ingredients, bring to a simmer and cook for 15 minutes.

Step 7

Add the meatballs, cover the pan and simmer for 15-20 minutes.