Mix the ground meat with the herbs, salt, pepper, turmeric, one finely chopped onion, and breadcrumbs. Knead well for about 10 minutes until fully combined.

Shape the mixture into small meatballs and refrigerate for 1–2 hours.

Dice the remaining onion and sauté it with salt, pepper, and turmeric.

Add the tomato paste and sauté briefly.

Place the meatballs in the pan and add water just enough so that they are not fully submerged.

Let the dish cook for about 1.5 to 2 hours until fully cooked.

Boil the potatoes, then mash them. Mix over low heat with salt, pepper, butter, and milk until smooth and creamy.