• prep: 15 min
• cook: 20 min
• total: 35 min

servings:

Seriously, these meatballs are such a revelation, especially the beautiful bright combination of tomatoes, lemon, and chickpeas.

• MEATBALL INGREDIENTS
• 4 pita or slices of white bread, crusts removed
• 1 cup whole milk
• 1 pound ground beef (85% lean)
• 1 small yellow onion, finely chopped
• ¾ cup finely chopped fresh parsley
• 2 garlic cloves, finely chopped
• 1 large egg, lightly beaten
• 1 tablespoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• extra-virgin olive oil, for frying
• SAUCE INGREDIENTS
• 3 tablespoons extra-virgin olive oil
• 3 small yellow onions, finely chopped
• 3 red bell peppers, finely chopped
• kosher salt, to taste
• freshly ground black pepper, to taste
• 5 garlic cloves, minced
• 2 teaspoons Aleppo pepper
• 2 (14.5-ounce) cans crushed tomatoes (I love San Marzanos)
• 2 (14.5-ounce) cans cans chickpeas, rinsed and drained
• leaves from 2 bunches of cilantro, chopped
• 1 lemon ,thinly sliced
• 1/4 cup tomato paste
• 1 teaspoon sugar
• 1 pinch ground cinnamon

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