In a large bowl, combine the ground beef, grated onion, parsley, cilantro, cumin, paprika, cinnamon, salt, and black pepper.

Gently mix the ingredients with your hands until well blended, then shape the mixture into small, walnut-sized meatballs.

Heat the olive oil in a large skillet over medium-high heat, and sear the meatballs for 5 to 6 minutes until they are browned on all sides.

Remove the meatballs from the skillet and set them aside on a plate, leaving the remaining oil and pan drippings in the skillet.

Reduce the heat to medium, add the minced garlic to the skillet, and sauté for 1 minute until fragrant.

Stir in the crushed tomatoes and beef broth, bringing the mixture to a gentle simmer while scraping up any browned bits from the bottom of the pan.

Return the meatballs to the skillet, cover with a lid, and simmer on low heat for 15 to 20 minutes until the sauce has thickened.

Garnish the dish with additional fresh herbs and serve hot alongside warm couscous or crusty bread.