Lebanese Kofta Meatballs

• 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

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.

kofta meat, vegetable oil, onion, garlic, tomatoes, pomegranate syrup, water, powdered allspice, salt, mint, oregano

Taken from www.cookstr.com/recipes/lebanese-kofta-meatballs (may not work)