Make the meatball mixture: Place the beef, chicken, Ras El Hanout, cardamom, cinnamon, paprika, turmeric, salt, pepper, baking soda, onions, parsley, ketchup and egg into a large mixing bowl. Use your hands or a wooden spoon to mix well until everything is combined well. Cover and refrigerate. 

Make the onion “jam”: Place the olive oil in a wide pan or pot over medium/medium-low heat. Once the oil is hot, add the onions and salt and sweat the onions for about 10 minutes, stirring often. Add the brown sugar, balsamic vinegar, pepper, and raisins and saute the mixture for about 30 minutes, stirring often, until the onions are soft and a deep golden brown. Transfer off the heat and set aside. 

Sear the meatballs and assemble the pot: Heat up 2 tablespoons of olive oil in a wide pot over medium high heat. Place the semolina flour on a rimmed plate and place the beaten eggs into a separate wide bowl. Take about 1 heaping tablespoon of the meatball mixture and shape it into a 2 inch circular patty. Coat the patty in the semolina flour, shaking off any excess and then dip and coat the patty in the eggs, shaking off any excess. Gently place the patty into the hot oil in the pot. Repeat and continue shaping and adding as many pattys into the pot as you can fit without overcrowding. Sear the patties on both sides until lightly golden, about 2-3 minutes per side. Transfer onto a plate and continue searing the remaining patties in batches. 

Once all the patties are cooked, return them into the pot in a few layers (the same one that you seared them in). Add 1 ½  cups of water and evenly sprinkle the onion “jam” on top. Place a lid on the pot, reduce the heat to low and cook on a low simmer for 30 minutes until the patties are cooked through and the liquid has reduced.

Sprinkle the walnuts, parsley and mint on top of the meatballs, if using and serve hot. Serve with a side of rice.