Meatballs In Aleppo Pepper Cherry Sauce

Meatballs In Aleppo Pepper Cherry Sauce Ingredients

Meatballs500 ground beef or lamb (or both)1 tsp cinnamon powder1 tsp allspice1 tsp salt1/2 tsp ground black pepper1/2 tsp Aleppo pepper or Turkish pulbiber (substitute with regular chilli flakes or sweet paprika)1/2 cup onions (grated or finely diced)1 tbsp olive oilCherry Sauce2 cups cherries (fresh or frozen & pitted)1 cup onion (finely diced)2 cloves garlic (minced)1/4 tsp ginger powder1/4 tsp cinnamon powder2 tsp pomegranate molasses1 tsp Aleppo pepper or Turkish pulbiber (substitute with regular chilli flakes or sweet paprika)1/2 tsp isot or Urfa biber (substitute with smoked paprika)

Steps

Place meatball ingredients (except olive oil) into a mixing bowl, mix well, roll into meatballs of desired size & arrange on a plate.Heat oil in a pan on medium high, add meatballs (in batches) & cook for 5 mins before turning them around to brown all sides (abt another 10 mins)Place parcooked meatballs on a plate & set aside.Into the pan used earlier, add onion & garlic, cook until onion turns translucent.Add remaining ingredients, bring to a boil, reduce heat to low & cook for another 20 mins until it thickens.Add meatballs, stir well, adjust seasoning & cook until sauce reaches desired consistency (add some water if needed)Garnish with chopped parsley, toasted pine nuts & fresh cherries (optional)