Shared by Rottem Lieberson

Rottem Lieberson’s grandmother Hanom was a master at removing the pits from cherries, deftly approaching the task with a knife. Today, Rottem uses a cherry pitter and says she still can’t master her grandmother’s speed. This recipe is Rottem’s own creation. She recommends serving it with white rice to soak up the rich and tangy sauce.
Read more about Rottem's family in "The Shavuot Pasta on the Laundry Line" and try her recipe for pasta with yogurt, beans, and herbs.
Prepare the meatballs: Mix the lamb, onion, baharat, salt, pepper, parsley, mint, egg, and breadcrumbs in a medium bowl until combined well. Take 1 ½ teaspoons of the mixture and form a small meatball. Place the meatball onto a tray or plate. Repeat with the remaining mixture. Place a large skillet over medium high heat and add 2-3 tablespoons of olive oil. Once the oil is hot, place the meatballs into the skillet and sear them on all sides until deep golden brown, about 3 to 5 minutes per side. Transfer to a plate and set aside.
Make the sauce: Heat up the olive oil in a large pot over medium heat. Add the onion and saute until golden. Add the garlic and cook for another 2 minutes. Add the broth or water into the pot, the soy sauce, lemon juice, chili, cherries, plums (if using) and plum jam or sugar. Stir well and bring the mixture to a boil over high heat. Gently place the meatballs into the boiling mixture, cover the pot with a lid and cook for 15 minutes on a low flame. Remove the lid, and continue cooking the mixture until the sauce reduces and coats the meatballs.
Serve hot with a side of rice.