1 lb Ground beef
1/4 lb Onion; grated
3    Garlic cloves; minced
1/2 ts Oregano
1 ts Ground cumin
2 tb Minced flat-leaf parsley
2 tb Finely chopped fresh mint
1/2 ts Freshly ground black pepper
Salt
1/4 c  Long-grain rice
4 tb Fruity olive oil

–TOMATO SAUCE–
1/2 c Finely chopped onion
4 Garlic cloves; minced
1/2 ts Freshly ground cinnamon
1 tb Honey
2 lb Tomatoes
– skinned, seeded & chopped
Salt
Freshly ground black pepper
1/2 c Herb broth or water
2 tb Minced flat-leaf parsley
2 tb Finely chopped fresh mint
1 tb Finely chopped fresh basil

Put the ground beef in a bowl with the grated onion, garlic, oregano,
cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice
by pouring boiling water over it in a bowl; leave to soak for 5 minutes.
Drain, add to the beef, and mix all ingredients well. Form small sausage
shapes. Heat the oil in a large skillet and fry the meatballs until brown.
Drain on paper towels. Add the onion to the oil remaining in the pan and
fry over gentle heat until translucent. Add the garlic, cinnamon, and honey
and stir until carmelized. Add the chopped tomato, season, and simmer for
about 15 minutes until the sauce has reduced. Add the herb broth and the
meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs.