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Dawood Basha

dawood basha

I am sure we all grew up with a variation of meatballs served for dinner. Meatballs seem to me in almost every culture in some shape or form. The one I enjoyed goes by the name, dawood basha. These Middle Eastern-flavored meatballs braised in a tomato sauce are so delicious with rice for a complete meal. I personally love adding potatoes to the dish to make it even heartier. In actuality, Dawood Basha is basically kofta kebabs shaped into meatballs. What makes this extra special is that tangy tomato sauce is cooked in with the pomegranate molasses. That truly elevates the dish!

These meatballs require no eggs or breadcrumbs or even hours of simmering. As a result, It is quite simple to put together! These can be made with ground beef or ground lamb or even better a combo of both. The variation I am sharing is just using ground beef preferably 85/10 because of the fat it lends.

For the tomato sauce, I use fresh tomatoes that I pure myself. However, you can definitely use a can of store-bought tomato puree to do the trick. In addition, potatoes offer more sustenance to the dish. You can even top with some toasted pine nuts to add some crunch! This is best served with warm vermicelli rice or some fresh pita bread; whatever you prefer.

closeup of dawood basha
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5 from 3 votes

Dawood Basha

These Middle Eastern meatballs in a tangy tomato sauce are delicious with a side of rice. They are perfect for dinner!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 3 people
Author: Heifa


Meat Ingredients

  • 1 lb Ground Beef
  • Handful of Parsley
  • 1 Onion, quartered
  • 4 Garlic cloves
  • 1 tbsp All Spice seasoning
  • Salt & Pepper to taste
  • 2 tbsp Olive oil


  • 2 Potatoes, diced
  • 1 tbsp Olive oil
  • Salt & Pepper to taste

Tomato Sauce

  • 3 Semi-ripe tomatoes, cubed
  • 3 Garlic cloves, chopped
  • 1 Onion, chopped
  • 1 tbsp Pomegranate Molasses
  • 1.5 tbsp Tomato Paste
  • Salt & Pepper to taste
  • 1 tsp All spice seasoning
  • 1 tbsp Olive oil
  • Vegetable Stock enough to submerge the meatballs


  • In a food processor, add the parsley, onions, and garlic then pulse until salsa like.
  • Add this to the ground beef along with the seasonings listed. Mix together very well. Create 15 even meatballs.
  • In a pan, add the olive oil then sear the meatballs on both sides until lightly browned on medium heat. The meatballs are not meant to cook fully at this stage; just get some nice color.
  • Set aside once that is achieved. Go ahead and toss the potatoes with a tad more oil in the same pan. Season with salt and pepper. Get a nice crust on them and cover with a lid until they are semi-tender. Then, set those aside as well.
  • Puree the tomatoes in the food processor. In the same pan, add olive oil along with the onions and garlic. Saute until fragrant then add the tomato puree, pomegrenate molasses, tomato paste, salt, pepper, and all spice.
  • Stir together for a few minutes then add the meatballs on top with the potatoes.
  • Add enough vegetable stock to submerge the meatballs halfway. Bring this to a simmer for 20 minutes covered then uncover for 15 min to slightly thicken the sauce. Enjoy with rice or even pita bread!
closeup of dawood basha
closeup of dawood basha

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  1. 5 stars
    This recipe has become a family favorite in my home. I always have the simple ingredients on hand and it’s just too easy to put together to create a delicious fulfilling dinner!

  2. 5 stars
    Made this after you posted it on Instagram the other day. It was great! Followed the recipe as written and the family thought it was delicious.

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