Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dawood Basha
Meatballs simmered in a rich tomato sauce, often served with rice.
Contains common allergens
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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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving595
Calories
45 g
Protein
13 g
Carbs
40 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Dawood Basha is a Levantine dish of small beef or lamb meatballs simmered in a tart tomato sauce, popular in Lebanon and Syria as everyday home cooking. The name translates roughly to Pasha David, and the dish is widely thought to be named after an Ottoman-era governor of Mount Lebanon, a reminder of the region's Ottoman culinary inheritance. What sets it apart from a generic meatball-in-sauce is the deep onion base and a bright finishing acidity, often from pomegranate molasses, that keeps the sauce from feeling heavy.
Listahan note
This version keeps the meatballs small so they cook through in the sauce and pick up its flavor, and it leans on slow-cooked onions plus a splash of pomegranate molasses for the signature sweet-tart finish. It is built to spoon straight over rice for an easy weeknight dinner.
Technique cues
- Cook the onions low and slow until they collapse into jammy softness before the tomato goes in, because that sweetness is the backbone the tart sauce balances against.
- Brown the meatballs only briefly to set a crust, then finish them in the simmering sauce so they stay tender and the rendered juices flavor the pot.
- Add the pomegranate molasses near the end and taste as you go, since a little brightens the sauce but too much turns it sour and one-note.
Kitchen flow
- Parallel prep
- While the onions soften on the stove, mix and roll the meatballs so they are ready to brown the moment the base is built.
- Make-ahead
- The tomato-onion sauce can be made a day ahead and refrigerated, then reheated to finish the meatballs the next evening.
- Leftover move
- Fold leftover meatballs and sauce into a pita with chopped parsley and pickled turnip for a fast next-day sandwich.
- Cleanup rhythm
- Roll meatballs over a sheet of parchment so you can lift and toss it, leaving only the pot and a bowl to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground beef
meatball base
Purpose: Lean-to-moderate ground beef gives the meatballs a firm bite that holds up to simmering in sauce.
Handling: Knead with grated onion, salt, and warm spices until tacky, then roll into small uniform balls about the size of a walnut.
Adaptation: Ground lamb or a beef-lamb blend deepens the flavor, and ground turkey works for a lighter version.
onions
sauce foundation
Purpose: Slow-cooked onions melt into the base and provide the natural sweetness that balances the tomato's acidity.
Handling: Slice or finely dice and cook gently in oil until deeply soft and lightly golden before adding tomato.
Adaptation: Shallots give a milder, slightly sweeter base if that is what you have on hand.
tomato paste
sauce body and color
Purpose: Concentrated tomato paste builds a rich, glossy sauce that clings to the meatballs rather than running thin.
Handling: Fry the paste in the onion oil for a minute to caramelize it before loosening with water or stock.
Adaptation: Crushed canned tomatoes work but reduce them longer so the sauce thickens properly.
pomegranate molasses
finishing acidity
Purpose: Its sweet-tart depth is the defining note that lifts the dish above a plain tomato simmer.
Handling: Stir in toward the end and taste, since its intensity varies by brand.
Adaptation: A mix of lemon juice and a touch of honey or a splash of tamarind approximates the balance.
allspice
warm seasoning
Purpose: Allspice is the quiet signature of Levantine meat dishes, adding warmth without obvious heat.
Handling: Work a small amount into the meat mixture and add a pinch to the sauce.
Adaptation: A blend of cinnamon, clove, and a little nutmeg mimics the allspice profile.
Technique notes
- Grate the onion for the meat mixture rather than chopping it, so its moisture works through the meatballs and keeps them juicy.
- Let the sauce reduce to a loose coating consistency before serving, so each meatball comes up glazed instead of swimming.
- Finish with a scatter of toasted pine nuts and fresh parsley for the traditional contrast of crunch and green against the soft meatballs.
Ingredient swaps
- Weeknight shortcut
- Use pre-made plain meatballs and focus your time on building a proper slow-onion tomato base.
- Lower-sodium direction
- Use no-salt tomato paste and unsalted stock, leaning on the pomegranate molasses and spices for flavor.
- Lighter direction
- Swap ground turkey for the beef and bake the meatballs before adding them to the sauce to cut rendered fat.
Serve alongside
- Vermicelli rice pilaf
- Fattoush salad
- Garlic-lemon green beans
- Warm pita with labneh
- Mint lemonade
- Ayran (salted yogurt drink)
- Black tea with mint
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in the sauce for up to 4 days in a sealed container. Reheat gently on the stove with a splash of water to loosen the sauce, stirring so the meatballs warm through evenly. It freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Equipment
- Wide heavy saute pan or shallow braiser
- Box grater for the onion
- Wooden spoon
- Small bowl for rolling meatballs
Make this household-aware
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