Preheat the oven to 355°F (180°C) in convection mode.

In a bowl, place the ground beef, bread crumbs, cilantro, onion, potato, spices, and oil. Knead everything well for several minutes until a cohesive mixture is formed. Cover and refrigerate until ready to use.

On a baking sheet lined with parchment paper, place the tomatoes, red bell peppers, and hot peppers. Bake for about 35 minutes. Remove and let cool. Peel the skins off the peppers and tomatoes, and remove the seeds. Cut the peppers into coarse pieces and finely chop the tomatoes.

In a skillet with oil, fry the chopped onion until golden. Add the peppers, tomatoes, and garlic, and mix everything well. Add the tomato paste, date syrup, and spices, and mix. Add 600 milliliters of water and bring to a boil. Cover the pot and simmer on low-medium heat for about 35 minutes.

Take the meatball mixture out of the refrigerator, form it into evenly sized patties, and place them on a baking sheet lined with parchment paper. Drizzle olive oil over the meatballs and bake in the oven for about 20 minutes. Remove the meatballs from the oven and place them directly into the sauce. Cook the meatballs in the sauce for an additional 30 minutes.