1To make meatballs:
Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly.
2Place meat in a bowl, add chopped parsley, spices and seasoning, along with onion/bread mixture. Mix with hands until mixture is well mixed. With moistened hands, shape the mixture into walnut sized balls and place on a tray. Cover and refrigerate until needed.
3To make lemon sauce:
Heat the butter in a large sauce pan and add the onion. Cook over low heat until softened. Add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.
4Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the cilantro and lemon juice and season further if necessary. Return to a boil and simmer for 2 minutes.
Transfer to a bowl, sprinkle with the remaining cilantro, and serve hot.