Potato Meatballs in Broth

Combine ground meat, cracked bulgur, grated garlic, black pepper, red pepper flakes, paprika, and enough salt in a bowl; mix thoroughly and refrigerate for 10‑15 minutes.

Sprinkle flour on a large tray or baking sheet.

Form the chilled meat mixture into small, marble‑sized balls, roll each in flour, and place them on the floured tray.

Dice the potatoes into cubes.

Heat the oil in a pot over medium heat, add the dried onion and sauté until fragrant, about 2 minutes.

Stir in the tomato paste, sweet pepper paste, and red pepper flakes; sauté briefly for 1 minute.

Add the cubed potatoes and sauté for another 2‑3 minutes.

Pour hot water into the pot until it reaches about two finger‑depth above the potatoes; bring to a gentle simmer and cook for 5 minutes.

Add the flour‑coated meatballs to the pot, season with additional salt and spices if desired, cover, and cook over medium heat, stirring occasionally, until the meatballs are cooked through and the broth is flavorful, about 10‑12 minutes. Add more water if the liquid evaporates too quickly.