Syrian Meatballs Dawood Basha
Savor the rich, aromatic flavors of **Syrian Meatballs Dawood Basha**, a traditional Middle Eastern dish that combines tender lamb or beef meatballs with a luscious tomato sauce spiced to perfection. Infused with warm notes of cinnamon and allspice, these bite-sized meatballs are seared for a golden crust before being simmered in a tomato-based sauce enhanced with garlic and olive oil. Served atop fluffy white rice and optionally garnished with toasted pine nuts for added crunch, this comforting recipe is as hearty as it is delicious. Perfect for weeknight dinners or special occasions, Dawood Basha captures the essence of Syrian cuisine with its bold spices, simple preparation, and irresistibly savory flavors.
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 2 medium Onion
- 4 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 200 milliliters Water or broth
- 2 tablespoons Pine nuts (optional)
- 4 cups Cooked white rice
Instructions
Finely chop one onion and two garlic cloves. Reserve the remaining onion and garlic for the sauce.
In a large mixing bowl, combine the ground lamb or beef, chopped onion, garlic, parsley, ground allspice, cinnamon, black pepper, and 1 teaspoon of salt. Mix well until evenly combined.
Shape the mixture into small meatballs, about the size of a walnut, and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, searing them until browned on all sides (about 4–5 minutes per batch). Remove from the skillet and set aside.
Dice the remaining onion and mince the remaining garlic.
In the same skillet, add 1 tablespoon of olive oil. Sauté the diced onion and minced garlic until softened and fragrant, approximately 3–4 minutes.
Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
Add the crushed tomatoes, water or broth, and the remaining 0.5 teaspoon of salt. Bring the sauce to a simmer.
Return the seared meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let the meatballs simmer over low heat for 20 minutes, stirring occasionally.
If desired, toast the pine nuts in a dry skillet over medium heat until golden brown, stirring constantly (about 2–3 minutes).
Serve the Dawood Basha meatballs hot over cooked white rice, garnished with toasted pine nuts and fresh parsley if desired.
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 34.1 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 379 mg | 29% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3557 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
