First, mix the meatballs ingredients (you may not need to use the whole egg white but the mixture should be very soft) and form walnuts size meatballs. Set aside.
Prepare the meat sauce: put oil and ghee in a large saucepan over medium heat.
Add the meat pieces, the minced onion, garlic, chickpeas, cumin, turmeric, salt and pepper.
Let cook for a good 10 minutes. Make sure to stir from time to time.
Cover the meat with boiled water.
Let cook covered until the chickpeas and meat are cooked (on medium heat).
Reduce the heat to low and add the meatballs.
Let cook for about 15 to 20 minutes on low. Adjust the seasoning and add salt if needed. The sauce should be reduced and thickened.
Garnish with chopped parsley (I like to use cilantro too).
Serve.
You can place a whole almond (blanched) in each meatball, then put the garnished meatballs in the sauce (optional).