Heat 1 tablespoon of the vegetable oil in a sauté pan or Dutch oven over medium heat. Add the chopped onions and cook, stirring, until softened, about 3 to 5 minutes. Add 2 cloves of pressed garlic, 2 teaspoons of cumin, 2 teaspoons of paprika, 1 teaspoon of turmeric, 1 teaspoon of sea salt, 3/4 teaspoon of cinnamon, the ground coriander, 1/2 teaspoon of pepper flakes, and 1/4 teaspoon of black pepper. Continue to cook for 1 minute, stirring constantly.

Add the diced tomatoes and bring to a simmer.

Reduce the heat to low and cover the pot; simmer for 15 minutes.

Meanwhile, prepare the meatballs.

In a medium bowl, combine the ground beef, with the grated onion, 3 cloves of pressed garlic, half of the chopped cilantro, 1 1/2 teaspoons each of paprika and cumin, 1 teaspoon of sea salt, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of Aleppo pepper flakes, and a dash of black pepper. Mix until thoroughly combined.

Shape the mixture into 12 to 18 meatballs.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Carefully add the meatballs and cook, turning, until browned on all sides, about 5 minutes.

Add the meatballs to the tomato sauce, cover the pan, and continue to simmer on low until the meatballs are cooked through, about 15 to 20 minutes longer.