In a large mixing bowl, place the breadcrumbs, beef mince, egg, half the onion, half the garlic, the freshy chopped coriander/cilantro, and ground cumin, ground coriander, sweet paprika, ground ginger and ground cinnamon.
Using a large dessert spoon, mix all ingredients so they come together.
Make 17 to 18 meatballs from the mixture (about the size of a golf ball) and as they are rolled, place them in the base of the slow cooker.
Once all the balls are in the slow cooker, heat a saucepan on medium heat. Add the remaining onion and garlic and cook until the onion turn translucent.
Add the salt/pepper, tomato paste, passata/puree, honey and stock/broth. Stir to combine and heat through.
Pour the sauce over the meatballs in the slow cooker.
Cook on low for 6 hours.
Cook Cous Cous according to packet instructions.
Serve meatballs over the cous cous, with a drizzle of Greek yoghurt and additional chopped coriander/cilantro.