1.Preheat oven to 200°C/180°C fan-forced.
2.In a large bowl , combine mince, garlic, onion, spices, coriander leaves, chilli, eggs and breadcrumbs; season. Roll 2 heaped tablespoons of mixture into balls.
3.Cook meatballs, in batches, in heated oiled tagine or flameproof casserole dish, on stove top, until browned. Remove from tagine; drain meatballs on absorbent paper.
4.Return meatballs to tagine with stock, undrained tomatoes, semi-dried tomatoes and basil; bring to the boil.
5.Cover tagine, transfer to oven; cook about 35 minutes or until meatballs are cooked through. Season to taste with salt and freshly ground black pepper. Serve with rice and flat bread.