Put all meatballs in a 4 to 6 quart stockpot.
Add:
1 28-ounce can diced tomatoes
1/2 tablespoon dried mint
1 tablespoon dried parsley
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Let simmer for 10 to 20 minutes. Serve over warm brown rice.
Arabic Meatballs https://traditionalcookingschool.com/food-preparation/recipes/arabic-meatballs/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Arabic+Meatballs