Prepare the Kefta Meatballs:
In a large mixing bowl, combine ground meat, chopped onion, parsley, cumin, paprika, salt, black pepper, and ginger (if using).
Important Step: Using your hands, mix all ingredients together thoroughly until well combined and evenly distributed.
Shape the Meatballs:
Important Step: Wet your hands to prevent sticking, and roll the mixture into small, uniform meatballs, approximately 1 inch in diameter.
Brown the Meatballs:
Preheat oven to 375°F (190°C).
In a large skillet over medium heat, heat olive oil. Carefully add the meatballs and cook, turning occasionally, until browned on all sides.
Prepare the Tomato Sauce:
While the meatballs are browning, transfer them to a baking sheet lined with paper towels to drain excess oil.
In the same skillet used to brown the meatballs, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
Important Step: Add minced garlic and cook for an additional minute, stirring constantly, until fragrant.
Simmer the Sauce:
Add crushed tomatoes, water, tomato paste, cumin, paprika, salt, black pepper, and cinnamon (if using) to the skillet. Stir to combine.
Bring the sauce to a simmer, then reduce heat to low and cover the skillet.
Important Step: Simmer the sauce for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
Assemble the Tagine:
After the sauce has simmered, carefully add the browned meatballs to the skillet with the sauce.
Important Step: Gently stir to coat the meatballs in sauce, ensuring they are submerged.
Cook and Serve:
Cover the skillet with a tight-fitting lid and transfer it to the preheated oven.
Bake for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
Optional: Garnish with chopped fresh cilantro before serving.
Serve hot with couscous, rice, or crusty bread for dipping.