Kofta bil Banadoora

These family-style Iraqi meatballs are soft and juicy
simmered in a mildy spiced tomato sauce.

The Iraqi Baharat spice mix is savory and fragrant.

Canned tomatoes can be used when fresh Tomatoes cannot be found.
 

For 35 Meatballs
2 lbs ground beef or lamb, or 50-50 mixture
4 large potatoes, peeled and grated
5 medium onions, grated
2 cups finely chopped parsely
6 eggs
1 Tbl Chicken Bouillon Powder
1/2 tsp ground Black Pepper
1 tsp Baharat Spice Mix (see below)
1/2 tsp salt
2 slices Bread, soaked in water, sqeezed out and crumbled
a few teaspoons of flour if needed if meatball mixture seems too wet
Vegetable Oil for frying

Sauce
3 Tbls Olive Oil
1 large onion, finely chopped
6 Garlic cloves, finely minced
3 Tbls Tomato paste
2 large tomatoes, peeled, seeded and finely chopped
1/4 tsp ground Hot Paprika
1 Tbl ground Sweet Paprika
1/2 tsp ground Cinnamon
1/2 tsp Sugar
1/2 tsp Salt
2-3 cups Water

Baharat - spice mix
4 parts ground Black Pepper
3 parts ground Coriander
3 parts ground Cinnamon
3 parts ground Cloves
4 parts ground Cumin
1 parts ground Cardamom
3 parts ground Nutmeg
3 parts ground Sweet Paprika
2 parts ground Cayenne Pepper 

1. Mix all Meatball ingredients.  If mixture seems too wet, add a bit of flour.

2. Heat Vegetable oil in large frying pan

3. Roll Meat mixture into 2 " balls, flatten slightly

4. Gently fry meatballs until golden

5. Remove cooked meatballs to drain on paper towels

Combine

1. Gently add Meatballs to the sauce.

2. Bring to boil, lower heat, simmer partly covered 20 minutes.