Moroccan Lamb Meatballs

1 yellow onion, finely diced & divided
⅓ cup plain breadcrumbs
¼ cup milk
1 large egg
SIDS SALT & PEPPER to taste
2 tbsp Ras el Hanout, divided
500 g ground lamb or beef, or a mixture of both
2 tbsp rice bran oil
2 cloves garlic, minced
480 g canned diced tomatoes, preferably fire roasted
1 cup chicken stock
¼ cup raisins
¼ cup chopped fresh coriander or parsley
juice of one lime
cooked rice, couscous, or quinoa, plus extra coriander/parsley for serving

In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs, milk, egg, 1 tsp SIDS SALT & PEPPER, and 1 tbsp of the ras el hanout.
Add the ground lamb to the bowl and mix until everything is just combined. (try not to over mix - using your hands is a good way to combine everything but you can use a spoon if you prefer)
Heat the oil in a 30 cm frypan over medium-high heat. Roll the lamb mixture into 2 cm balls (use a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the pan. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
Add the other half of the diced onions to the pan and sauté until softened and starting to brown. (about 3 minutes - there should be plenty of oil and fat left in the pan but if it's dry you can add some more oil) Turn down the heat to medium and add the minced garlic and the rest of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add tomatoes, chicken stock, raisins then stir together and bring to a gentle simmer.
Place the meatballs and any juices from the plate into the sauce and simmer uncovered, without stirring too much, for 10 minutes, until meatballs are cooked through and sauce has reduced and thickened a bit.
Turn off heat and stir in the chopped fresh coriander or parsley and juice of one lime. Taste and season with more SIDS SALT & PEPPER if needed. Serve the meatballs and sauce on cooked rice, couscous, or quinoa, with extra herbs sprinkled on top if desired.