This recipe includes the Ethiopian spice blend known as berbere, but you can easily sub the much-easier-to-find garam masala. Along with the raisins, it gives the meatballs a warm sweetness.
The original recipe was easy to modify! I ditched the breadcrumbs and instead added 1 Tbs. of coconut flour for a binding agent to hold the meatballs together. I also reduced the cheese down from 3/4 of a cup because an Italian cheese in Ethiopian meatballs just seemed weird to me:) If you have a dairy allergy, I'm willing to bet money you could leave the cheese out entirely and the recipe would be A-okay.