Heat olive oil in a pot, add onion and garlic and cook for a few minutes, or until translucent.
Add the red pepper and lemon and sauté for a few minutes until fragrant. Add paprika, turmeric, and sugar.
Carefully pour in the boiling water, cover, and bring it to a boil.
In a small bowl, mix cornstarch and cold water thoroughly.
Pour the corn starch mixture into the pot. Add salt and pepper, and stir to combine.
Add the meatballs, cover the pot and cook over low-medium heat for 30 minutes. Give the meatballs a little stir about halfway through.
Sprinkle with chopped parsley and serve warm.