Make meatballs. Gently mix all ingredients in a large bowl. Roll mixture into tablespoon-sized meatballs and place on a baking sheet.

Saute vegetables. Heat oil in a large stock pot over medium-high heat. Once shimmering, add onions and season with salt and pepper. Cook, stirring occasionally until lightly browned. Add garlic, cinnamon, turmeric, and saffron; cook, stirring occasionally for two minutes more. Add stock, tomatoes, and apricots.

Simmer. Bring tagine to a simmer, stir in carrots and butternut squash then gently add meatballs one at a time being careful not to break them up. Cover and reduce heat to low. Cook, stirring occasionally until meatballs are cooked through and carrots are tender, about 40 minutes.

Serve. Sprinkle cilantro over tagine and season with salt and pepper. Serve with steamed rice or couscous.