Lebanese Meatballs in Tomato Sauce (Dawood Basha)
داود باشا Dawood BashaSay it: da-WOOD BA-sha
Dawood Basha is a beloved Lebanese comfort dish of tender meatballs simmered in a rich tomato sauce, often with pine nuts. Named after the Ottoman governor Dawud Pasha, it is a home-cooked favorite enjoyed throughout Lebanon for family lunches and dinners. The meatballs are lightly spiced with cinnamon and allspice, giving them a warm, aromatic flavor that pairs beautifully with the tangy sauce. It is traditionally served over rice, allowing the sauce to soak in and create a satisfying, hearty meal.
Lebanese Meatballs in Tomato Sauce (Dawood Basha)
داود باشا, Dawood Basha
Pronounced da-WOOD BA-sha
- Serves
- 4
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Allergens: contains gluten, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Tomato Sauce
Method
In a large bowl, combine the ground meat, finely chopped onion, half the toasted pine nuts, breadcrumbs, egg, salt, cinnamon, allspice, and black pepper. Mix gently but thoroughly with your hands until evenly seasoned.
Shape the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. You should get around 20-24 meatballs. Place them on a tray and refrigerate for 10 minutes to firm up.
Heat 1 tablespoon (15 ml) of olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides until golden, about 5-6 minutes total. Transfer to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Cook the diced onion for 6-7 minutes until soft and translucent. Add the minced garlic, cumin, cinnamon, and chili flakes if using, and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 30 seconds. Add the crushed tomatoes, water or stock, sugar, salt, and black pepper. Bring to a simmer.
Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer gently for 20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
Stir in the pomegranate molasses and simmer uncovered for 3-4 more minutes to balance the flavors. Taste and adjust seasoning if needed.
Sprinkle the remaining toasted pine nuts over the dish just before serving for a pleasant crunch.
Regional variants
Some families add diced potatoes or bell peppers to the sauce for extra heartiness. A modern twist includes serving it with quinoa instead of rice.
Cook's notes
- For the most authentic flavor, use a mix of lamb and beef or all lamb if available.
- Pomegranate molasses adds a signature Lebanese sweet-tangy note; if unavailable, use 1 teaspoon of lemon juice plus 1/2 teaspoon of honey as a substitute.
- Make the meatballs smaller for a more elegant presentation when serving at gatherings.
Serve with
Steamed white rice or vermicelli rice, and a simple Lebanese salad of tomatoes, cucumbers, and parsley.
Make ahead and storage
The meatballs and sauce can be prepared up to 2 days ahead and refrigerated. Reheat gently on the stovetop, adding a splash of water if the sauce is too thick.
