Syrian Meatballs (Dawood Basha)

"I was googling along...looking for additional NA/ME recipes...and stumbled across this tasty morsel at a site simply called 'Syrian Cooking'. It was originally submitted by Ghinwa Alameen. Nom nom!!"
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 30mins
Ingredients:
7
Serves:
2-3
Advertisement

ingredients

Advertisement

directions

  • Mix meat with 1/3c parsley, 1/2tsp salt & some black pepper. Form into small 1" balls.
  • Brown meatballs in oil/ghee on medium heat. OR, you may do this in the oven at 350F for 30 minutes being sure to turn halfway through.
  • Saute onions in the drippings. Peel & dice the tomatoes & add to the onions. Simmer 30 minutes to thicken; add meatballs & simmer gently for an additional 30 minutes.
  • Season with salt to taste, baharat & remaining parsley. Serve over rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were most delicious and easy to make. I used local grass fed beef (although lamb would be equally good or in combination) and fresh heirloom tomatoes from our CSA box. I reduced the amount of tomatoes to 2 pounds however. Made a Syrian baharat spice mix blend from a recipe found online somewhere. The meatballs were served over plain couscous accompanied by a simple tossed green salad. Will make again! Made for A Taste of Syria in the NA*ME forum.
     
  2. These are some of the best meatballs i've ever eaten. The sauce has such a complex layer of flavor and I can't get enough it it. Served it with rice as suggested and It's so good!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes