Arabic Meatballs

Ingredients

• 500g minced beef
• 1 small onion, grated
• 1 tsp allspice
• ½ tsp cinnamon
• ½ tsp black pepper
• Salt to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 400g crushed tomatoes or passata
• 200ml beef or chicken stock
• 1 tbsp tomato paste
• 1 tsp pomegranate molasses
• 2 medium potatoes, cubed
• Toasted pine nuts to garnish
• Fresh parsley to garnish

Instructions

1. 1

   Mix minced beef with grated onion, allspice, cinnamon, pepper and salt. Roll into small meatballs about the size of a walnut.

2. 2

   Sear meatballs in olive oil over medium-high heat until browned all over. Remove and set aside.

3. 3

   In the same pan, cook sliced onion until golden, 8–10 min.

4. 4

   Add tomato paste and cook 1 min. Add crushed tomatoes, stock, and pomegranate molasses. Stir to combine.

5. 5

   Add potatoes and nestle meatballs back in. Cover and simmer on low 25–30 min until potatoes are tender and sauce is rich.

6. 6

   Garnish with toasted pine nuts and parsley. Serve with vermicelli rice.