MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Syria's Meatballs
Categories: Beef, Herbs, Vegetables, Citrus
Yield: 6 servings

1 sm Onion
1 lb Lean ground beef
1 lg Egg
1 1/2 ts Salt; divided
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Cumin
1 tb Olive oil
1 lg Onion
3 tb Tomato paste
2 c Beef stock
1/2 Lemon; juiced

Set your oven @ 350ºF/175ºC.

Peel and rough chop the small onion. Place the pieces in
a food processor and process until fine minced. Place 1
tsp. of salt over the onions and set aside to let them
spit out their excess water for about 5-10 minutes.

In a medium bowl, place the ground beef, egg, 1/2 tsp.
salt, cinnamon, allspice and cumin. Once the onions have
spit out their water, drain them and add them to the
bowl. Mix with your hands until all is well
incorporated.

Form into marble-sized meatballs (have patience, young
Jedi!) and place on a greased wire rack atop a baking
sheet. Bake for 5-7 minutes or until brown in color.

Meanwhile, heat a large skillet over medium heat and add
the olive oil. Slice your large onion in thick rings and
brown them in the pan until they are translucent, about
3-5 minutes.

Once the meatballs are out the oven, toss them into the
pan with the onions and add the broth and tomato paste.
Stir well and let the mixture come to a boil. Reduce to
a simmer and let the mixture cook for 15-20 minutes
until thickened.

Remove from heat and add the juice from half a lemon.

Serve with lentils and roasted sweet potatoes

RECIPE FROM: https://thewanderlustkitchen.com

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