Mix 450g of ground beef with 1 small grated onion, 3 tablespoons of chopped parsley, and 3 tablespoons of chopped cilantro.
Add 1 teaspoon of paprika, 1 teaspoon of ground cumin, 1 teaspoon of salt, and half of the ½ teaspoon of black pepper. Knead for 1-2 minutes and roll into small balls.
Heat ¼ cup of olive oil in a deep skillet or tagine. Soften 1 medium finely chopped onion and 1 small finely chopped green bell pepper, then stir in 4 minced garlic cloves briefly.
Add 900g of peeled, seeded, and chopped ripe tomatoes, 2 tablespoons of chopped parsley, 2 tablespoons of chopped cilantro, and 1 bay leaf.
Stir in 1½ teaspoons of paprika, 1½ teaspoons of ground cumin, 1½ teaspoons of salt, and the remaining pepper. Cover and simmer for 15-30 minutes.
Crush the tomatoes and cook for another 15-30 minutes, until the sauce is thick. Add the meatballs and simmer for 10-15 minutes, until cooked through.
