Middle Eastern

Dawood Basha

Name: Dawood Basha
Total time: 45 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 1 lb ground beef or lamb; 2 large onions (one grated; one thinly sliced); 1/4 cup pine nuts; 1 tsp allspice; 1/2 tsp cinnamon; 3 tbsp tomato paste; 2 cups beef broth; 2 tbsp olive oil

Meatballs simmered in a rich tomato sauce, often served with rice.

45 minutes

Serves 3

Dinner

Contains common allergens

Tree nut

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Instructions

6 steps

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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