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Cook's Note: 1 egg only is required for meatballs; the 4 additional eggs are to poach in sauce before serving which is optional.
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To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
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Preheat the oven to 350 degrees F.
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Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl.
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Place a bowl of warm water nearby.
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In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons.
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Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray.
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Roast the meatballs until cooked through, 20 to 25 minutes.
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Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat.
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Add the chopped onion to the pan with the sliced garlic, and zucchini.
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Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble.
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Drain the chickpeas and stir into the sauce.
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Remove the meatballs from the oven and slide into the sauce.
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Cool completely and store for make-ahead meal.
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To serve, reheat the meatballs in the sauce.
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Use about 1 cup water to loosen up the sauce, if necessary.
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Make 4 wells in the sauce and drop in the 4 freshly cracked eggs.
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Cover the pot and simmer to poach to desired doneness.
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Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.
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Cook's Note: This dish is great as-is or serve with whole wheat couscous, prepared to package directions, or flatbread warmed then brushed with melted butter.
