Step 1

In a food processor, add all the ingredients except the beef. You will be left with a paste. Add this paste to your beef and mix in a large bowl. Shape meatballs. Set aside.

Step 2

Heat dutch-oven on medium heat. Add butter and oil. Slice onions into small slices. Add onions and cook, stirring often. Add spices. Deglaze with half of the beef broth. Stir. Add raisins. Stir. Once mixture is dry again, deglaze with the rest of the beef broth and the espresso.

Step 3

Lower heat to medium-low. Push onions aside and add one meatball at a time, so that the meatballs are on the bottom of the dutch-oven, surrounded by onion mixture. Cover and cook until the fat from the meatballs renders and you're left with sauce. Let meatballs continue cooking uncovered on medium-low heat.

Step 4

After about 20 minutes of total cooking time, remove the meatballs delicately and continue cooking the sauce until more water evaporates.