Meat balls with potatoes in tomato sauce "Dawoud Bash"
1.5 pounds ground Kafta meat (you can get it from middle eastern stores already prepared)
3 Tbsp vegetable oil
3 medium sized yellow onions peeled and julienned
6 cloves of garlic peeled and very finely minced
1 pound can of whole tomatoes peeled (San Marzano is highly recommended)
1 pound Dutch yellow peewee potatoes
Mix kafta in a medium sized bowl and make them into 1 inch meat balls. Place them in an aluminum foil lined baking sheet in a preheated oven at 350 F or 180 C for 15 minutes.
In the meantime, puree the tomatoes into a smooth sauce.
In a large pot, place vegetable oil on medium heat, add onions and saute till translucent then add the garlic and sauté for another minute before adding the tomato sauce. Bring tomato sauce to boil then lower heat and simmer uncovered for 15 minutes.
wash potatoes leaving the skin on, dry with a kitchen towel then mix them with 3 Tbsp olive oil and 11/2 teaspoon kosher salt. Place on a baking sheet in a preheated oven at 400F or 200C for 15 minutes.
Drop the meatballs and potatoes once tomato sauce has thickened and simmer for another 10 minutes. Adjust seasoning with salt and pepper.
Serve with vermicelli rice or Burgul (cracked wheat).