Kafta bil Bandora (Lebanese Meatballs in Tomato Sauce)

• 1 medium Yellow onion
• 20 g Fresh parsley
• 4 cloves Garlic
• 500 g Minced beef
• 1 ½ tsp Allspice
• ½ tsp Ground cinnamon
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 700 g Tomato, ripe
• 2 tbsp Tomato purée

1. Finely grate the onion into a mixing bowl and finely chop the parsley. Finely grate 2 garlic cloves into the bowl and set the remaining 2 cloves aside for the sauce.
2. Add the minced beef, allspice, 0.25 tsp of the ground cinnamon, 1 tsp of the fine sea salt, and 0.5 tsp of the black pepper. Mix with your hands until evenly combined, then shape into 14 to 16 small meatballs.
3. Heat the olive oil in a large frying pan over medium-high heat. Sear the meatballs for 5 to 7 minutes, turning, until well browned all over (they do not need to be cooked through yet). Transfer to a plate.
4. Lower the heat to medium and add the tomatoes to the same pan, crushing them with a wooden spoon as they soften. Stir in the tomato purée, remaining garlic (finely grated), remaining 1 tsp fine sea salt, remaining 0.5 tsp black pepper, and remaining 0.25 tsp ground cinnamon.
5. Return the meatballs to the pan and bring the sauce to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the meatballs are tender and cooked through and the sauce is slightly thickened. Taste and adjust seasoning with a pinch more fine sea salt if needed.

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