Mix salt, black pepper, Aleppo pepper, sumac, herbs, garlic, cheese and bread crumbs
In a separate bowl mix meat with eggs until fully incorporated add dry mix
Once blended completely roll into 2 oz meatballs and put in fridge uncovered for 1 hr to fully hydrate bread crumbs
Preheat an oven to 300F.
Working in batches, ently brown the meatballs on medium heat on 2 sides
Once all seared add back to the pan and with 2 c romesco and enough water to almost cover meatballs
Cover with lid and braise 300 °F for approximately 3.5 hrs
Allow to cool until warm