Beef and Lamb Semolina Meatballs in Spicy Red Sauce

Ingredients

For the Meatballs:

• 1 pound ground lamb
• 1 pound ground beef
• 3 large eggs, beaten
• 1 bunch parsley, finely chopped
• 1 bunch cilantro, finely chopped
• 1 bunch dill, finely chopped
• 1 tablespoon baharat spice
• Kosher salt and ground black pepper to taste
• 1 teaspoon ground cinnamon
• 1 teaspoon chicken consommé powder
• 1½ tablespoons tomato paste
• ½ cup vegetable oil
• ½ cup semolina
• 5 garlic cloves, minced

For the Spicy red sauce:

• Vegetable oil, for coating
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 1½ tablespoons hot paprika
• 1 tablespoon baharat spice
• 1½ teaspoons chicken consommé powder
• 1½ teaspoons ground cumin
• 3 dried chiles
• Kosher salt and ground black pepper to taste

Instructions

1. 1
   Preheat the broiler. Grease a rimmed baking sheet.
2. 2
   In a large bowl, combine all of the meatball ingredients and mash together until evenly combined and sticky. Form the mixture into balls of the desired size, making sure they are all the same size for even cooking.
3. 3
   Place the meatballs on the prepared baking sheet and broil until browned but not fully cooked, turning occasionally to brown on all sides, 8–10 minutes. Remove the baking sheet from the oven and set aside. Turn the oven to 325 degrees F.
4. 4
   Meanwhile, make the sauce. Coat the bottom of a large cast iron skillet with oil and heat over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the remaining ingredients, stir, and bring the mixture to a boil. Turn the heat down and simmer until the meatballs are ready.
5. 5
   Add the meatballs to the sauce and bring the mixture back to a simmer. Carefully place the skillet in the oven and bake for 30 minutes, or until the meatballs are cooked through.
6. 6
   Remove the pan from the oven and let rest for 5 minutes before serving.