Dawood Basha: Succulent SPICY MEATBALLS in Tomato Sauce

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey reduces fat content while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still suitable for cooking.

Combine minced lamb, finely chopped onion, chopped parsley, salt, black pepper, allspice, cinnamon, and seven spice in a bowl.

Mix and knead the mixture with hands for 5 minutes until fully combined.

Let the mixture rest in the fridge for 15 minutes if time allows.

Divide the mixture into walnut-sized pieces and roll into small balls, ensuring they are cohesive without large cracks.

Melt clarified butter in a large pan over medium heat.

Add pine nuts and stir-fry for 2-3 minutes until golden brown, then remove and set aside.

Fry the meatballs in batches in the same oil for 4-5 minutes to sear the outside, not fully cooking them.

Remove the meatballs and set aside.

In the same pan, add sliced onion and cook for 5 minutes until softened and slightly caramelized.

Add minced garlic and cook for 1 minute until fragrant.

Stir in tomato paste and cook for 1 minute until combined.

Add tomato puree and bring to a simmer.

Season with black pepper, allspice, cinnamon, and salt, then add hot water or stock and let simmer for 15 minutes until thickened.

Gently add the meatballs into the sauce and stir.

Add pomegranate molasses and let simmer for 5 minutes until meatballs are cooked through and flavors meld.

Remove from heat and garnish with roasted pine nuts.

Serve with rice pilaf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens