Step 1

Combine all the meatball ingredients (except the vegetable oil for pan-frying) in a large bowl and refrigerate for 20-30 minutes

Step 2

In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium-high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and Aleppo pepper and cook for 2-3 minutes

Step 3

Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes

Step 4

Add chopped cilantro (or parsley), remove from heat and set aside

Step 5

To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside

Step 6

Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency).  It is important to place the meatballs in the  sauce before serving, to keep them from falling apart.

Step 7

Serve warm over rice or quinoa.