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To make the meatballs, add the lentils to a pot, and cover them with enough water to have a few inches above the lentils. Bring to a simmer, and cook for about 40 minutes until the lentils are tender. Drain, and set aside.
In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes. Add the garlic and sautee a minute more until fragrant. Add to a food processor, along with lentils, and all other meatball ingredients. Pulse until everything is blended but not completely smooth.
Preheat the oven to 375F degrees. Roll the meatball mixture into one and a half inch balls, and place them on a lined baking sheet. Place in the oven and bake for 30 minutes or until firm, but still soft in the middle.
Meanwhile, to make the sauce, heat the oil in a non-stick skillet, and add the onions. Sautee for about 5 minutes until softened, over medium heat, then add the garlic and spices and cook a minute more. Add the tomatoes, water, and sea salt, and bring to a simmer. Cook for about 10-15 minutes until the flavors have combined.
When the meatballs have finished cooking, toss them with the sauce, and serve garnished with parsley!