Drain the burghul well. Make the beef meatballs by mixing all the meatball ingredients well until incorporated, then shaping them into small balls or rods. Sear the beef meatballs in a bit of oil in a pot until browned on the outside but not yet cooked on the inside. Remove the meatballs and set them aside.
In the same pot, using the oil left from the meatballs, saute the chopped onion until softened. Add the dill and coriander, and stir until withered. Add the tomato paste and saute for a minute more. Stir in the spinach, then add the canned tomato, cooked beans, and water.
Drop the seared meatballs back in, bring to a boil, reduce to a simmer and cook for 20 minutes.
Season with salt as needed and top with coriander. Serve hot with some freshly steamed rice on the side.