Ingredients

• Meatballs:
• 500 grams (1 pound) ground meat
• 1/2 cup ground pinenuts
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Sauce:
• 3 onions, cut in half and sliced thinly
• 1 cup dried cherries, soaked in 1 cup of water
• 1/2 teaspoon tamarind concentrate or juice of half a lemon
• 1/2 teaspoon allspice
• Olive oil
• A few tablespoons of green onions for garnish

Directions

1. Combine all the ingredients for the meatballs and knead well. Form small meatballs the size of a walnut. Brown on all sides, preferably in a cast iron pan. A well seasoned iron pan is nonstick and needs very little oil. The meatballs will continue cooking in the sauce so it is not necessary to cook until done.

2. For the sauce sauté the onions in olive oil until golden brown. Add the dried cherries, the soaking liquid, tamarind concentrate and allspice. Bring to a boil and reduce heat. Add the meatballs and simmer for 30 minutes until the meatballs are cooked through and tender. Add more water if the sauce dries out. Serve on toasted halves of pita bread or with white rice.

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