Preheat deep fryer to 350F
In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in lamb, salt, cloves, cinnamon, bread crumbs and eggs, combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed. Deep fry meatballs till golden about five minutes. Place on paper towels to absorb the fat.
Swiss Chard Sauce
Purée all sauce ingredients except butter in a food processor. Push through a fine screen. Stir in melted butter.
Preheat oven to 400°F. Using large toothpicks, skewer sun dried tomatoes, dates and lamb meatballs in oven for 8 to 10 minutes, or until dates are soft. Serve with gently warmed sauce.