Lebanese Kafta Bil Bandoura (Meatballs in Tomato Sauce)

• 1 large Yellow onion
• 20 g Fresh parsley
• 4 cloves Garlic
• 500 g Minced lamb
• 1 tsp Allspice
• ½ tsp Ground cinnamon
• 2 tbsp Olive oil
• 800 g Tomato, ripe
• 1 ½ tsp Ground cumin

1. Finely grate half the onion into a mixing bowl and finely chop the parsley. Finely chop 2 garlic cloves and set aside for the sauce. Finely chop the remaining half onion and the remaining 2 garlic cloves separately.
2. Add the minced lamb to the bowl with the grated onion and chopped parsley, then season with the allspice and ground cinnamon. Mix with your hands just until combined, then shape into 16 small meatballs. Chill the meatballs for 5 minutes while you heat the pan.
3. Heat the olive oil in a large frying pan over medium-high heat. Brown the meatballs in batches for 5 to 7 minutes total, turning until well coloured on all sides; they do not need to be cooked through yet. Transfer to a plate.
4. Lower the heat to medium and add the chopped onion to the same pan. Cook for 5 minutes, stirring, until softened and lightly golden. Stir in the chopped garlic and cook for 30 seconds until fragrant.
5. Grate the tomatoes into the pan (discarding the skins) and stir in the ground cumin. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce looks slightly thickened. Taste and adjust seasoning if needed.
6. Return the meatballs and any resting juices to the pan, turning to coat in the sauce. Simmer gently for 10 to 12 minutes, until the meatballs are cooked through and the sauce is rich and glossy. Serve hot, spooning plenty of sauce over the top.

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