Dawood Basha! Meatballs are enjoyed in nearly every culture, and there are countless ways to prepare and serve them. From Italian meatballs and Korean meatballs to Danish, Swedish, and Chinese meatballs… the list goes on! However, Lebanon and the Middle East have their own delicious take on this beloved dish. This authentic Middle Eastern meatballs recipe features tender meat simmered in a rich tomato stew, making it the ultimate Levantine comfort food to serve with rice and vermicelli.

I guess you are all familiar with kafta (kofta) kebabs, made with ground beef mixed with spices, onion, and parsley, then grilled or baked around metal skewers. But if you are looking for another delicious way to enjoy ground meat, it is time to try Dawood Basha, traditional Lebanese meatballs simmered in a rich tomato sauce!

This comforting Lebanese main course is surprisingly easy to prepare. The meatballs require neither breadcrumbs nor hours of simmering, yet they turn out tender, juicy, and full of flavor. You can make them with pure ground beef or a combination of beef and lamb. Personally, I love the extra depth of flavor that lamb brings to the dish!

Dawood Basha is the perfect family meal and pure comfort food for the body and soul. Serve these delicious Lebanese meatballs with traditional Lebanese rice with vermicelli or simply with plain rice to soak up every last drop of that wonderful tomato sauce.

What You Need to Make Lebanese Dawood Basha

Before diving into the cooking steps, here is a quick visual checklist of the simple, wholesome ingredients you will need to gather.

For the Kafta Meatballs:

• Ground beef, lamb, or a mix of both – Choose a blend with about 30 percent fat to keep the meatballs juicy.
• Fresh parsley leaves – Finely chopped to add a burst of color and fresh flavor.
• Onion – Finely chopped and squeezed dry to help bind the meat.
• Pantry staples – Salt, warm allspice, cayenne pepper, and black pepper to season the meat perfectly.

For the Rich Tomato Sauce:

• Onions – Sliced into beautiful julienne strips to build a sweet, aromatic base.
• Tomatoes – Peeled and diced fresh to create a thick, rustic texture.
• Canola or peanut oil – High smoke-point oils perfect for searing the meat and sautéing.
• Tomato paste & water – The foundation for building your deep savory red sauce.
• Butter – Adds a touch of luxurious richness to the simmering stew.
• Seasonings – White pepper, cayenne pepper, and salt.
• Pine nuts – A generous handful of buttery toasted pine nuts to mix into the stew.
• Pomegranate molasses (optional) – A final, tangy drizzle over your plate to perfectly balance the savory flavors.

Step-by-Step Instructions: How to Make Authentic Dawood Basha

1. Shape the Lebanese Meatballs

• Mix the ingredients: In a large bowl, combine your choice of ground meat (beef, lamb, or a blend with 30 percent fat), finely chopped onion, fresh parsley, allspice, cayenne pepper, and salt.
• Remove excess moisture: Be sure to squeeze the onion and parsley with the palm of your hands before adding them to the meat. Ridding them of excess fluid guarantees your meatballs will hold their shape perfectly.
• Shape the balls: Divide the seasoned meat mixture into even portions, roughly the size of an apricot. Gently roll each portion between your palms to create round, uniform meatballs. Set them aside on a plate.

2. Toast the Pine Nuts & Sear the Meat

• Roast the pine nuts: Add a splash of oil to a wide skillet over medium heat. Toast the pine nuts, stirring constantly, until they reach a beautiful golden-brown color. Remove them promptly with a slotted spoon and set aside for later.
• Brown the meatballs: Working in batches to avoid overcrowding the pan, add the meatballs to the same skillet. Sear the balls on both sides for about 5 minutes until a deep savory crust forms. Remove the seared meatballs from the skillet and set aside.

3. Build the Rich Tomato Stew Base

• Sauté the onions: In the same skillet containing the flavorful rendered meat fats, add your sliced onions. Sauté over medium heat until they turn soft and translucent.
• Cook the tomatoes: Add the freshly diced tomatoes and a pinch of salt. Cook for about 5 minutes, allowing the tomatoes to break down and start wilting.
• Incorporate the sauce: Pour in the water and add the tomato paste. Stir well to fully dissolve the paste into the liquid and create a cohesive sauce base.

4. Simmer and Finish the Dish

• Season the stew: Sprinkle white pepper and an extra pinch of cayenne pepper into the tomato sauce for subtle warmth.
• Simmer low and slow: Return the seared meatballs to the skillet and bring the entire mixture to a boil. Immediately reduce the heat to low, cover the skillet with a lid, and let it simmer for 5 minutes to allow the flavors to meld.
• Garnish and serve: Uncover the skillet and stir in your reserved toasted pine nuts. Serve this delicious, inviting dish hot alongside plain white rice or traditional Lebanese rice with vermicelli.

More Authentic Lebanese Home-Style Recipes (Traditional Favorites)

• Sheikh El Mahshi / Lebanese Stuffed Eggplants
• Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls)
• Authentic Lebanese Kousa Ablama (Meat Stuffed Zucchini)
• Sayadieh Recipe: Lebanese Fish and Rice (Beiruti Style)
• Authentic Kousa Mahshi (Lebanese Stuffed Zucchini & Eggplant)

Let’s Stay in Touch!

Dawood Basha (Lebanese Meatballs Braised in Tomato Sauce)

5 from 1 vote

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Servings 4

Course

Main Course

Cuisine

#Middle Eastern

---

Lebanese

Print Pin Review

Description

Dawood Basha is a comforting Middle Eastern meal the whole family will love! Serve these flavorful meatballs in tomato sauce with traditional Lebanese rice with vermicelli or plain rice for a delicious, satisfying dinner.

Ingredients

 

1x2x3x

For the Kafta Balls

• ▢ 500 g 1 lb 2 oz ground beef, ground lamb, or a mixture of both
• ▢ ½ cup finely chopped parsley leaves
• ▢ 1 medium onion finely chopped
• ▢ 1 teaspoon salt or to taste
• ▢ A dash of allspice
• ▢ A dash of cayenne pepper
• ▢ A dash of black pepper

For the Tomato Sauce

• ▢ 3 large onions thinly sliced (julienned)
• ▢ 3 large tomatoes peeled and diced
• ▢ ¼ cup canola oil or peanut oil
• ▢ A dash of white pepper
• ▢ 1 teaspoon tomato paste
• ▢ 2½ cups water
• ▢ 1 tablespoon butter
• ▢ A dash of cayenne pepper
• ▢ Salt to taste
• ▢ ⅓ cup pine nuts
• ▢ 2 tablespoons pomegranate molasses, optional

Instructions

 

• In a bowl, combine the ground meat, onion, parsley, allspice, cayenne pepper, and salt. Before adding the onion and parsley to the meat, squeeze them firmly with your hands to remove excess liquid.
  
• Divide the meat mixture into portions about the size of an apricot. Gently roll each portion between your palms to form a round ball. Set aside.
  
• Heat the oil in a wide skillet over medium heat. Add the pine nuts and toast, stirring constantly, until golden brown. Remove with a slotted spoon and set aside.
• Add the meatballs to the same skillet in batches and sear for about 5 minutes, turning to brown both sides. Remove with a slotted spoon and set aside.
• Add the onions to the same skillet and sauté until translucent.
• Add the diced tomatoes and salt, and cook over medium heat for about 5 minutes, until the tomatoes begin to soften.
• Pour in the water and add the tomato paste. Stir well to combine.
• Season with the white pepper and cayenne pepper. Return the meatballs to the skillet and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Sprinkle with the toasted pine nuts and serve with plain rice or Lebanese rice with vermicelli. How delicious!
  

Video

Keyword dawood basha

Tried this recipe?Let us know how it was!