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Dawood Basha (Lebanese Meatballs)

Lebanese meatballs with potatoes in a rich tomato sauce

Course Main Course
Cuisine Lebanese
Keyword Child friendly, Healthy, Weeknight Dinner
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Author Zaatar and Zaytoun

Ingredients

For the meatballs

  • 500 g ground beef
  • 1 onion
  • Handful of parsley approx 1 cup chopped
  • ¼ teaspoon black pepper
  • 1 teaspoon seven spice
  • ¼ teaspoon salt good pinch

Other ingredients

  • 3 medium potatoes
  • Vegetable oil for frying
  • 2 onions sliced into strips
  • Regular olive oil approx 3 tbsp
  • 3 cups boiling water
  • 4 tomatoes chopped
  • 2 tablespoon tomato concentrate
  • ½ teaspoon black pepper
  • ½ teaspoon seven spice
  • ½ tablespoon salt approx
  • 1 tablespoon pomegranate molasses optional
  • ½ cup toasted pine nuts

Instructions

To make the meatballs

  1. In a food processor, finely chop the onion and parsley
  2. In a mixing bowl, add the ground beef, spices and salt along with the parsley and onions
  3. Knead together well until evenly distributed. You can also combine everything in the food processor until you have a fine texture
  4. Shape into golf sized balls, then grill under the broiler or in a grill pan until just done (around ten minutes)

To make the dawood basha

  1. Cut the potatoes into bite sized chunks, then deep fry half way until slightly golden, set aside
  2. Cut the onions in half, then into strips. Sauté in a pot with a good drizzle of regular olive oil until golden
  3. Add the tomato concentrate, chopped fresh tomatoes and 3 cups of boiling water along with the salt, black pepper and seven spice
  4. Bring to the boil then add the potatoes and reduce to medium heat

  5. After 20 minutes when the potatoes are done, add the meatballs and simmer for another ten minutes

  6. Drizzle on the pomegranate molasses and taste the sauce before turning off the heat adjusting salt if necessary

  7. Serve with rice and garnish with toasted pine nuts