Daoud Basha Recipe | Lebanese Meatballs in Tomato Pomegranate Molasses Sauce
Juicy Lebanese meatballs simmered in a tangy-sweet tomato pomegranate molasses sauce — no breadcrumbs needed, just 45 minutes to a one-pan dinner.
Servings: 3 people
Calories: 487kcal
Ingredients
For the meatballs
- 550 grams ground meat beef or lamb or mix
- 1 medium onion finely diced
- 3 garlic cloves minced
- 2 to 3 green chilli chopped finely
- Handful fresh parsley chopped
- ½ tablespoon allspice powder
- ½ teaspoon cinnamon powder
- salt and pepper to taste
- Olive oil to sear
For the fried Potato chunk
- Olive oil to pan-fry
- 1 large potato cubed
For the Tomato Pomegranate Molasses Sauce
- 1 medium onion diced finely
- 4 garlic cloves minced
- ½ tablespoon allspice powder
- ½ teaspoon cinnamon powder
- 2 large tomato pureed or chopped finely
- 1½ tablespoon tomato paste
- 1 tablespoon pomegranate molasses
- water to submerge the meatballs
- ½ bell pepper any colour, chopped
- salt and pepper to taste
- fresh parsley
Instructions
Sear the Meatballs
- You may use a mini chopper to chop together the onions, garlic, green chilli and parsley leaves. Then, add this to the ground meat along with the spices. Mix the meatballs ingredients and make 18 to 20 equal-sized balls.550 grams ground meat, 1 medium onion, 3 garlic cloves, 2 to 3 green chilli, Handful fresh parsley, ½ tablespoon allspice powder, ½ teaspoon cinnamon powder, salt and pepper to taste
- Heat olive oil in a thick bottomed pan and brown the meatballs in batches stirring every minute until it is no longer raw on the outside and has browned. Remove the meatballs and keep them aside.Olive oil
Pan roast the Potato and Peppers
- If required, add more olive oil to the same pan. Pan-fry the potato chunks on medium flame until browned on both sides. Doesn't have to be cooked through now.Olive oil
- Move the potatoes aside and add the chopped bell peppers and roast on high flame for a few minutes. Remove both the potatoes and peppers and keep them aside.1 large potato, ½ bell pepper
Prepare the Tomato Pomegranate Molasses Sauce
- Heat some olive oil in a saucepan.
- Saute the finely chopped onions and garlic until they start to brown. (you may use a mini chopper to chop them together)1 medium onion, 4 garlic cloves
- Add the spice powders along with some salt and sauté for a few minutes.½ tablespoon allspice powder, ½ teaspoon cinnamon powder, salt and pepper to taste
- Stir in the chopped or pureed tomatoes and tomato paste and let it boil.2 large tomato, 1½ tablespoon tomato paste
- Stir in the pomegranate molasses.1 tablespoon pomegranate molasses
Cook the meatballs in the sauce
- Place all the meatballs carefully in a single layer.
- Pour in enough water to partially submerge the meatballs. Cover and cook on a low to medium flame for 10 to 15 minutes, until the meat is cooked through.water
Cook the potatoes and peppers
- Add the pan-roasted potatoes and bell peppers. Taste and adjust the spices and salt. (You may deglaze the pan used for meatballs and peppers with some hot water and pour it into the stew)
- Cover and cook for another 15 minutes or until the potatoes are cooked through and the sauce thickens.
Serve Daoud basha
- Switch off and garnish with parsley leaves. Serve hot with white rice or Lebanese vermicelli rice, along with some Tabbouleh, and indulge in some sweet Layali Lubnan!fresh parsley
Notes
Have a question or looking for more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 487kcal | Carbohydrates: 18g | Protein: 43g | Fat: 27g
