Preheat your oven to 400 degrees. Line a sheet pan with foil and set aside.
Make your Moroccan spice by mixing together spices. Set aside.
In a large bowl, combine both meats, 1 tbsp of the moroccan spice, almond flour, egg, and fresh cilantro. Mix with your hands and incorporate the spices completely. Form into 1 - 1.5 inch balls, and place on a baking sheet. Bake for about 15 minutes, or until cooked through.
Meanwhile, make your sauce. Heat a large saucepan, dutch oven, or cast iron skillet to medium heat. Once hot, add oil, then toss in onion. Cook 2-3 minutes, then add in garlic and ginger. Cook for another 2 minutes until fragrant.
Now add tomatoes, the remaining moroccan spice, salt, and bay leafReduce heat a little, and let simmer while the meatballs are baking. Once meatballs are done, add them to the tomato sauce. Let the flavors meld and simmer for at least 20 minutes.
Flavor with lemon juice, salt to taste, and additional cilantro for garnish.
*You can use ground turkey in place of beef. The sausage is also optional and you could use more ground beef (or turkey) in it's place, just make sure you have 24 oz of meat.