Make the meatballs. Preheat the oven to 375 degrees F. Lightly spray a rimmed baking sheet with cooking spray and set aside.
Heat a large skillet over medium heat and add 1 tablespoon olive oil. When hot, add in the eggplant along with 1/4 cup of water, salt and pepper. Cook, stirring occasionally, until tender- about 10 to 15 minutes. Transfer to the bowl of a food processor.
Add the remaining teaspoon olive oil to the same warm skillet along with the chopped onion. Cook until soft, about 5 minutes, then add in the garlic and cook until just fragrant, about 30 seconds.
Add to the food processor along with the spices, beans, parsley, lemon zest and juice. Pulse about 8-10 times until well combined, but not pureed.
Remove and place into a large bowl, then toss with the breadcrumbs. The mixture should easily hold together, but not be wet. Add more breadcrumbs if needed.
Scoop ~1 1/2-2 tablespoons and roll into balls, then place on the prepared baking sheet. Repeat with the rest of the mixture, you should have ~22-24 meatballs.
Drizzle with olive oil then bake until firm and browned, about 25 minutes.
Make the creamy lemon sauce. Place the the cashews, dill, nutritional yeast, water, salt, pepper and lemon juice into the base of a blender or food processor and puree until very creamy and smooth. Serve with the meatballs.