1.  Add the Charmoula and onion juice to the minced meat and mix well.  Leave to rest in the fridge for 15 minutes.
2  Pour the jar of Tomato and Cinnamon Tagine Sauce into a saucepan, cover and gently bring to the boil.
3.  With clean hands, form the meat into small marble size balls.
4.  Once the sauce has come to the boil, drop the meatballs into the pan.  Do not stir.  Cover and cook for 5 minutes.
The meatballs will drop further into the sauce as they cook.
5.  Hold the lid in place and gently shake the pan to make sure the meatballs are covered in sauce.
6.  Remove the lid and continue to cook for a few more minutes until the sauce has reduced and thickened.
7.  Serve with Dari Barley Couscous.