In a large heavy pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring often, until the onions start to soften.

Stir in the spices: ground cumin, sweet paprika, turmeric, kosher salt, cinnamon, Aleppo pepper (or chili powder), and black pepper. Sauté for an additional 2 minutes to toast the spices.

Add the chopped tomatoes (or canned tomato puree/crushed tomatoes) to the pot. Bring the sauce to a simmer, then cover and cook on the lowest heat for 20 minutes.

While the sauce is simmering, prepare the meatballs. In a large bowl, gently combine the ground beef, grated onion, minced garlic, 3 tablespoons of chopped cilantro, kosher salt, black pepper, sweet paprika, ground cumin, and Aleppo pepper (or chili powder). Mix until just combined, then roll the mixture into small balls, about the size of ping pong balls (you should get about 20-25 meatballs).

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the meatballs and sauté for 5-6 minutes, turning often, until they are browned on all sides. Browning is optional but adds great flavor!

Once the sauce has simmered for 20 minutes, add the browned meatballs to the pot. Cover and cook on the lowest heat for an additional 15 minutes. Cooking on low heat is key for tender meatballs.

Just before serving, stir in 2-3 tablespoons of the remaining chopped cilantro for a fresh touch.