Ingredients

- 1 kg ground meat (all beef or beef and chicken)

- 1 onion finely diced

- 2 eggs

- 3 tablespoons bread crumbs

- 1 tablespoon chicken bouillon powder

- 1/2 cup finely chopped parsley

- 1/2 teaspoon cinnamon, 1/2 teaspoon grated nutmeg, salt and black pepper

For the sauce

- 300g of dried pitted plums

- 2 large onions sliced

- 2 cups water

- 2 tablespoons tomato paste

- 2 tablespoons brown sugar

- 4 teaspoons lemon juice

- cinnamon, sweet paprika, grated nutmeg

In a bowl put the ground meat and mix it with 1 white/yellow onion finely diced.

Add 2 eggs, 3 tablespoons of bread crumbs and 1 tablespoon chicken bouillon powder.

Mix everything. Add the spices: 1 teaspoon cinnamon, 1/2 teaspoon grated nutmeg

Salt and pepper. Mix again.

Chop the Italian parsley and add it in the bowl.

Mix until the mixture is homogeneous. Start to make balls with the meat mixture. (If the mixture is too soft, add bread crumbs)
We made pretty small meatballs, aproximately 1 full tablespoon of meat for each, but you can choose the size you like the most. Adjust the cooking time to be sure they are well cooked before to serve them. Small balls are nicer to see in the plate than big ones, especially if you serve the meatballs on top of mashed potatoes or rice.

Leave the meatballs in a plate and make the sauce: heat 2tablespoons of olive oil in a pan. Dice 2 white/yellow onions.

Add them in the pan and saute them for about 3 min or until they get tanned and soft.

Add 2 tablespoons of brown sugar and 4 teaspoons of lemon juice and stir.

Add 1 cup of water. In the other cup of water, melt 2 tablespoons of tomato paste.

Add the tomato in the pan and mix. Add the spices: sweet paprika,

1 teaspoon cinnamon and 1/2 teaspoon grated nutmeg.

Bring to boil and cook for 5 min.

Place the balls in the boiling sauce. Cut the prune in half and add them in the pan.

Bring to a boil. Cover and cook at low heat for 20 minutes. Shake the pan occasionally.

This recipe is great with oven potatoes (look the recipe here) or rice for a one plate meal (this recipe matches perfectly). Serve warm.