Tamarind-Stewed Meatballs

Serves 8-10
Adapted from "Aromas of Aleppo" (HarperCollins, $49.95) by Poopa Dweck.

The meatballs
1 pound ground beef
3 eggs
3 tablespoons matzo meal
11/2 teaspoons kosher salt
1 teaspoon Aleppo pepper, or 1/2 teaspoon crushed red pepper

The sauce
1 6-ounce can tomato paste, or two 8-ounce cans tomato sauce
1 tablespoon tamarind concentrate
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon sugar (optional)
2 tablespoons vegetable oil

To make the meatballs, combine the beef, eggs, matzo meal,
salt and Aleppo pepper. Mix well by hand. The mixture should be loose and
moist so that it can best absorb the sauce and sustain a velvety texture.
Shape the meat mixture into walnut-size balls.

For the sauce: Combine the tomato paste, tamarind concentrate, lemon
juice, salt, 1 cup water, and, if desired, sugar. Mix well.

In a large ovenproof saucepan, brown the meatballs, one batch at a time,
in the oil over medium-high heat for about 3 minutes per batch. Return all
the meatballs to the saucepan. Pour the sauce over the meatballs and bring
to a boil. Reduce the heat to low and simmer, covered, for 30 minutes to
thicken sauce and allow the flavors to integrate thoroughly.

Per serving: 165 calories, 12 g protein, 6 g carbohydrate, 10 g fat (3 g
saturated), 93 mg cholesterol, 592 mg sodium, 1 g fiber.


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