Combine ground beef, cardamom, ground coriander, ground cumin, paprika, salt, pepper, and egg in a mixing bowl; knead for 3 minutes.
Roll the mixture into 1- 1½ inch meatballs and set them aside.
Warm a skillet over medium heat and add oil. Then, add the first layer of meatballs. Cook for 3-5 minutes, rotating them often to get a nice sear on all sides. Set the partially cooked meatballs aside and repeat with the remaining ingredients.
In the same pan, saute the onions until they become translucent and soften, for about 10 minutes.
Stir in the garlic and ginger, followed by the pureed tomatoes and dates. Simmer for 5 minutes.
Return the meatballs to the pan along with the chicken broth.
Simmer over medium-low heat for 8-10 minutes. Garnish with fresh parsley or mint and serve immediately.
Notes
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.