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–+ servings
Total Time :1 hour 20 minutes
Servings: 6

INGREDIENTS
 

Sauce:

  • 6 –7 large red onions, thinly sliced
  • 1 heaping tablespoon sweet paprika
  • 1 level tablespoon hot paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 4 tablespoons soy sauce
  • 5 tablespoons pomegranate concentrate
  • 6 tablespoons date syrup
  • 3 tablespoons olive oil
  • 3 cups hot water, reserve; you will use some while caramelizing
  • 10 small gold potatoes, halved

Meatballs:

  • 2.2 pounds/1 kilogram ground beef
  • 1 large onion, finely chopped
  • 1 bunch cilantro, finely chopped
  • 2 medium tomatoes, grated
  • 1 cup breadcrumbs
  • 2 large eggs
  • 2 garlic cloves, pressed
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 heaping teaspoon salt, or to taste
  • 1/2 teaspoon baking soda

INSTRUCTIONS

  • Preheat the oven to 355°F/180°C (regular heat).
  • Mix the meatball ingredients gently until just combined. Shape into medium meatballs, arrange on a tray, drizzle with a little olive oil, and bake for 25 minutes.
  • While the meatballs bake, heat the olive oil in a large sauté pan over low heat. Add the sliced onions and cook slowly, stirring occasionally, adding up to 1 cup of the reserved hot water as they soften, about 18–22 minutes, until deeply softened and beginning to caramelize.
  • Stir in the spices and granulated garlic and cook for 30–60 seconds to bloom the spices. Add the soy sauce, pomegranate concentrate, date syrup, potatoes, and the remaining reserved hot water. Cover and simmer for 8–10 minutes, until the potatoes begin to soften.
  • Add the baked meatballs to the pan, nestling them into the sauce. Cover and simmer gently 25–30 minutes, until meatballs are cooked through and potatoes are tender; skim fat if desired.
  • Adjust seasoning with salt and pepper. Serve hot.