2½cupstomato pasata(or a regular can of tomatoes, blended into a puree) (NOT tomato concentrate).
To make the kefta
Using your hands, combine all the kofta ingredients together until very well combined and sticky.Using lightly wet hands, roll a small amount into a ball, slightly smaller than a ping pong shape.Arrange all on a plate.
To make the sauce
Heat a deep frying pan with the olive oil over a medium heat until just hot. Add the kefta in one layer and brown on all sides for about 6 minutes. Remove from the pan.Add the spring onion and garlic to the pan and fry gently for 2 minutes before adding the cumin, coriander and turmeric powders. Stir briefly before adding the stock, followed by the tomato. Stir well, then gently tip the kefta and any juices back into the pan.Season with salt & pepper and bring the sauce to a simmer. Reduce the heat to low and partially cover the pan. Simmer gently for 30 minutes, carefully stirring once or twice.
Spoon the meatballs into a warm serving bowl and sprinkle generously with the herbs.
Note 1: This tagine is wonderful as it is, but in Morocco, eggs are often broken into the sauce at the end and cooked until just set (like an Israeli shakshuka). This is amazing incidentally!Note 2: If lamb isn't your thing, you can create your kefta with ground beef, turkey or pork too.