Combine together turmeric, cumin, coriander, paprika and cayenne pepper in a bowl. Set aside.

Squeeze out all the liquid from onions. Set aside.

Combine together half of moroccan seasoning, onions, meat, garlic, egg, coriander (cilantro) leaves, mint leaves and breadcrumbs in a large bowl. Season with salt and pepper.

Shape into 25 meatballs.

Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.

Add meatballs (in batches if needed). Cook until browned on all sides, crisp on the outside, and cooked through, about 10-15 minutes. Remove from pan. Drain on paper towels.

Alternatively, bake the meatballs, at 200 C or 400 F, for about 25-30 minutes. Set aside.

Add oil to the same pan.

When hot, add onions and garlic. Sauté, stirring occasionally, for about 2-3 minutes or until soft.

Add remaining Moroccan seasoning. Sauté, stirring, for a few seconds or until fragrant.

Add tomato passata. Stir to combine.

Season with salt and pepper. Cook, stirring occasionally, for about 2-3 minutes.

Add meatballs and chopped coriander (cilantro) leaves. Stir.

Simmer for about 6-7 minutes.

Serve meatballs with couscous, pita bread, pasta, mashed potatoes, or rice.