Prepare the sauce: Heat the olive oil in a large saucepan over medium heat, then add the onion and cook until soft but not brown, about 3 minutes. Add the garlic and lemon zest and cook for 1 more minute. Add the chicken stock, canned tomatoes, salt, pepper, red pepper, and cinnamon. Let simmer 8 minutes. Stir in the golden raisins.
Prepare the meatballs: Place rack in center of the oven and preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil, then set a baking rack on top. Lightly coat with cooking spray and set aside.
In a medium bowl, lightly combine the turkey, parsley, breadcrumbs, ginger, garlic, cumin, cinnamon, salt, and pepper. Add the olive oil and eggs, combining lightly with a fork and being careful not to compact the meat. Roll the meatballs into 1-inch balls (about 28 balls total), then arrange on the prepared baking sheet. Drizzle lightly with olive oil (or coat with additional cooking spray), and bake until cooked through, 15 to 18 minutes. Transfer to the skillet with the sauce, then use spoon to coat the meatballs. Serve warm with prepared couscous.
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