Sephardic Moroccan Sweet Meatballs

From a Sephardic community cookbook submitted by Isabel Wolfson. Haven't tried it but hope to soon. I totally guessed at time to prep and cook. Goes well with couscous.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs ground beef
• 1  small onion, grated
• 2  tablespoons parsley, chopped
• 1  egg, lightly beaten
• 1⁄2 cup matzo meal or 1⁄2 cup  plain breadcrumbs
• 1⁄2 cup tomato juice
•  salt
•  pepper
• 4  tablespoons  vegetable oil
• 6  onions, thinly sliced
• 4  cups water
• 1⁄2 cup raisins, soaked in warm water until plumped
• 12  prunes, soaked in water until softened
• 1  cup  almonds, blanched
• 1  lb pumpkin, peeled and cut into 2-inch pieces, can use butternut squash
• 1⁄3-3⁄4 cup brown sugar, depending upon how sweet you want it
• 1  teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F.
2. Place meat in a mixing bowl and add onion, parsley, egg, and matzo meal. Blend and add the tomato juice, salt and pepper. Knead until smooth.
3. Add 1 tablespoon of the oil and knead again.
4. Shape into small balls.
5. Cook the onion in the remaining oil until tender and brown. Add water and bring to a boil. Add salt to taste. Drop in the meatballs, one at a time, into simmering liquid and simmer until firm.
6. Pour the meat balls and broth into a baking dish and add drained raisins and prunes. Add almonds and pumpkin.
7. Sprinkle with brown sugar and cinnamon and bake until golden brown and nearly all the liquid disappears.
8. Serve with couscous.