Preheat your oven to 200°C (390°F). In a large bowl, combine the ground meat, grated onion, minced garlic, chopped parsley, and chopped cilantro. Mixing by hand is best to ensure all the ingredients are evenly distributed throughout the meat.

Add the ground cumin, paprika, coriander, cinnamon, cayenne pepper (if using), salt, and black pepper to the meat mixture. Continue mixing thoroughly until all the spices are well incorporated, which helps flavour the meatballs evenly.

Shape the seasoned meat mixture into small balls, roughly the size of a walnut. For consistency, use a tablespoon to measure the portions. Place the formed meatballs on a baking sheet lined with parchment paper.

Bake the meatballs in the preheated oven for 15-20 minutes, or until they are browned on the outside but still juicy on the inside. Avoid overbaking to maintain tenderness. Meanwhile, proceed to prepare the sauce.

For the sauce, heat olive oil in a large skillet over medium heat. Add the diced tomatoes, paprika, cumin, and cinnamon. Stir well to combine the spices with the tomatoes and let it cook for 10-12 minutes until the sauce starts to thicken.

Season the tomato sauce with salt and pepper according to taste. If the sauce appears too thick, add a splash of water to achieve the desired consistency. The sauce should be rich but not overly reduced.

Once the meatballs are done, add them to the skillet with the sauce. Gently coat the meatballs in the sauce, ensuring each one is well covered. Let them simmer in the sauce for another 5-10 minutes to allow the flavours to meld together.

Serve the kefta hot, garnished with additional chopped parsley or cilantro. This dish is best enjoyed with warm Moroccan bread, couscous, or over a bed of fluffy rice. Offer lemon wedges on the side for a fresh citrus burst that enhances the spiced flavours.