Lebanese Kofta Meatballs

Ingredients

• 1 lb. kofta meat
• 1 tbsp. vegetable oil
• 1 large onion
• finely chopped
• 2 garlic cloves
• crushed
• 1 [14.5-oz.] can chopped tomatoes
• 2 tbsp. pomegranate syrup
• 1 cup water
• 1/4 tsp. powdered allspice
• 1 tsp. sea salt
• 1 pinch dried mint
• 1 pinch dried oregano

Instructions

1. Preheat oven to 400F.
2. Divide kofta meat into 20 small balls.
3. Put on a nonstick rimmed cookie sheet and bake for 30 minutes.
4. Flip meatballs every 10 minutes for even cooking.
5. Remove and set aside.
6. In a large pot, heat oil, add onion, and fry until lightly browned.
7. Add garlic and fry gently for 2 more minutes.
8. Add tomatoes, pomegranate syrup, and water, and stir together.
9. Gently cook for 10 minutes, then carefully add the meatballs and remaining ingredients.
10. Bring to a boil.
11. Cover and cook over low heat for 20 more minutes or until mixture thickens.
12. Serve hot with cooked rice.