Our other recent recipe from Our Syria. We had an already-made batch of tomato sauce that just needed some extra onion and garlic (and the bell peppers, which I forgot -- brain was on short supply that evening), but for this writeup I have recreated the entire recipe.

Meatballs in Tomato and Pepper Stew

Our Syria p.164

Ingredients

• Sauce
• 1 onion, finely diced
• oil
• 5 garlic cloves, chopped
• 1 bell pepper, seeded and diced
• 500g tomatoes, diced
• 30mL tomato paste
• Meatballs
• 500g ground lamb (or beef, or ground veggie protein)
• 1 onion, very finely chopped
• ½ large bunch of parsley or cilantro, finely chopped
• 5mL 7 baharat
  
• ¼ tsp salt
  
• oil
  

Directions

1. Heat a saucepan over medium heat.
2. Add a bit of oil and the onion. Cook until soft.
3. Add the garlic and cook for another 1-2 minutes.
4. Add the bell pepper and tomato, fry for another 2-3 minutes, then reduce heat to low and simmer for 10 minutes.
5. Stir in the tomato paste and continue simmering for another 30 minutes, until the tomatoes are reduced.
6. Meanwhile, combine the lamb, onion, parsley or cilantro, 7 baharat, and salt in a large bowl.
7. Form meat mix into 2-2.5cm meatballs, roll in oil, and place evenly on a large baking sheet.
8. Bake at 320°F for 10 minutes.
9. Transfer meatballs and their juices to the pot with the tomato sauce, cover, and simmer for another 5-10 minutes.
10. Serve over rice.