Dawood Basha
Meatballs simmered in a rich tomato sauce, often served with rice.
Contains common allergens
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Instructions
- 1
Squeeze the grated onion to remove excess moisture. In a bowl, mix the raw ground meat with the grated onion, half of the pine nuts, the allspice, cinnamon, and 1 tsp salt.
- 2
Form the meat mixture into small, bite-sized meatballs (about 1 inch in diameter).
- 3
Heat the olive oil in a large deep skillet over medium-high heat. Brown the meatballs on all sides for about 5-6 minutes. Remove them and set aside.
- 4
In the same skillet with the meat juices, add the thinly sliced onion and sauté for 5 minutes until softened and golden.
- 5
Stir in the tomato paste and cook for 1 minute to darken. Pour in the beef broth, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
- 6
Return the meatballs to the bubbling sauce. Cover and simmer gently for 20 minutes until the sauce has thickened and the meatballs are tender. Garnish with the remaining toasted pine nuts and serve with rice.
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