Step 1

Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the spices: cumin, paprika, turmeric, salt, cinnamon, chili pepper and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.

Step 2

While the sauce is simmering, use your hands to gently combine the ground beef (or lamb) with the grated onion, garlic, 3 tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls. (Makes about 20-25 meatballs).

Step 3

(optional but recommended - see notes below) Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides.

Step 4

When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Cooking on low heat is crucial for tender meatballs. Stir in 2-3 tablespoons of remaining chopped cilantro just before serving.