Chop the onion, mint, and cilantro in a food processor until you get a smooth paste. Place the mixture in a large bowl with the chicken.

Add salt, cinnamon, cumin, and black pepper. Mix well and cover with plastic wrap for 25-30 minutes to let the meat absorb the flavors.

On an oven-safe tray, form meatballs (I used muffin molds, which I find super practical for this recipe), grease the molds with a little olive oil, and add the meat.

Cook for 10 minutes at 390°F with heat from above and below. After that time, turn the meatballs over with a spoon and cook for another 10 minutes. Remove and place on paper towels.

In a large skillet, add a splash of olive oil, add the onion and bell peppers, and sauté.

Add tomato sauce, the meatballs, and two raw eggs. Cook over medium heat until the eggs are done, and it's ready.