Kafta Bi Bandora (Middle Eastern Kafta in Tomato Sauce)

Ingredients

• 1 lb 80/20 ground beef or lamb
• 1/2 bunch parsley
• 6 garlic cloves
• 1/2 medium yellow onion
• 2 medium roma tomatoes (300g)
• 1 pound baby potatoes (halved (454g))
• 1/2 teaspoon 7 spices
• 1 teaspoon garlic powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 2 cups hot water
• 15 ounces can of tomato sauce (425g)
• 3 tablespoons tomato paste
• 1 tablespoon pomegranate molasses
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried mint

Instructions

1. 1

   Preheat the oven to 375℉.

2. 2

   Finely chop the parsley, onion, garlic and tomato. Alternatively, add them to a food processor and pulse until fine.

3. 3

   Transfer this mixture to a bowl and add the ground beef. Add in the 7 spices, garlic powder, black pepper, salt, and paprika. Mix well.

4. 4

   Shape the meatballs into 1½ - 2-inch balls. Set aside.

5. 5

   Wash and cut the potatoes, then pat dry. If you’re using larger potatoes, peel them too. Fry or air fry the potatoes until golden.

6. 6

   Transfer the potatoes and the meatballs into a deep baking dish.

7. 7

   To make the sauce, mix together the tomato sauce, water, and tomato paste. Mix together well until tomato paste is dissolved. Add the pomegranate molasses, salt, black pepper, and dried mint. Mix until well combined.

8. 8

   Pour the sauce over the meatballs and potatoes and cover with aluminum foil. Bake at 375℉ for 25-35 minutes, or until the beef reaches an internal temperature of 160℉.

9. 9

   Serve with pita bread. Alterntively, you can serve with Ruz Bil Shiriyeh (Vermicelli rice).