First, heat the olive oil in a pan. Add the onion and garlic and sauté until softened, then let them cool slightly.

In a large bowl, combine the ground meat with the spices, bread crumbs, remaining ingredients, and the sautéed onion mixture.

Mix everything well by hand until fully combined.

Shape the mixture into small balls, about the size of a walnut. Roll each meatball in flour and place on a plate.

Heat a little oil in a skillet and brown the meatballs on all sides until they have some color.

In a large pot, sauté the onions until golden brown.

Add the diced tomatoes, tomato paste, ginger, and garlic. Stir for a few minutes, then add the water or broth and let it simmer for 15 minutes.

Add the labneh or Greek yogurt, coconut milk, and spices. Mix well.

Add the potatoes, carrots, meatballs, salt, and black pepper. Let everything simmer for 10 minutes.

Stir in the chopped cilantro. If needed, add a little more water.

Remove from heat and serve with bread or white rice.