Ingredients

1 pound ground beef

1/2 cup pine nuts

1 1/2 teaspoons ground allspice

Salt

2 tablespoons extra virgin olive oil

1 1/2 cups chopped onions

1 tablespoon tamarind concentrate (sold in Middle Eastern stores and some fancy food shops)

Juice of 1 lemon

1 tablespoon sugar

1 cup beef stock, optional

1 cup sweet red wine, ruby port or Concord grape juice

1 pound fresh cherries, pitted

2 scallions, trimmed and chopped.

Preparation

  1. Combine beef, pine nuts and 1/2 teaspoon allspice. Season with salt. Form into balls or 2-inch long ovals about an inch thick. You should be able to make 12 to 16.

  2. In a shallow 3-quart saucepan, heat 2 tablespoons oil. Sauté meatballs over medium heat, turning, until lightly browned, about 3 minutes. Remove from pan.

  3. Add onions and sauté over medium-low heat until softened. Add tamarind, lemon juice, sugar, remaining allspice, 1 cup water or beef stock and wine or grape juice. Bring to a simmer. Season to taste with salt. Add cherries and meatballs, partly cover and simmer about 1 hour. Sauce should have thickened. Check seasoning.

  4. To serve, sprinkle with scallions.