Daoud Basha (داود باشا) — Lebanese Meatballs in Tomato Sauce with Pine Nuts

• 600 gGround beef (85% lean) (Chilled for easier shaping)
• 150 gOnion, finely grated (About 1 medium onion)
• 10 gGarlic, finely grated (About 2 cloves)
• 15 gFresh parsley, finely chopped
• 10 gFine salt
• 1 tspBlack pepper, ground
• 1.5 tspAllspice, ground (Classic Lebanese seasoning)
• 0.25 tspCinnamon, ground (Optional but traditional)
• 2 tbspOlive oil (For browning)
• 40 gPine nuts (Toasted until golden)
• 150 gOnion, finely diced (About 1 medium onion)
• 12 gGarlic, minced (About 3 cloves)
• 30 gTomato paste (About 2 tbsp)
• 800 gCrushed tomatoes (Canned, or passata of similar weight)
• 240 mlWater
• 2 tspPomegranate molasses (For gentle tang and depth)

Instructions

1. 1

   Toast the pine nuts first so they stay crisp. Heat 1 tbsp olive oil in a small skillet over medium heat, add the pine nuts, and stir constantly for 2–3 minutes until evenly golden. Immediately transfer them to a plate to stop the cooking, because they darken quickly from residual heat.

2. 2

   Make the meatball mixture by combining ground beef, grated onion, grated garlic, parsley, salt, black pepper, allspice, and cinnamon in a bowl. Mix for 60–90 seconds until the mixture looks cohesive and slightly tacky, but do not overwork it or the meatballs can turn dense. Rest the mixture for 5 minutes so the onion juices hydrate the meat and help it bind.

3. 3

   Shape the meat into 24 meatballs, about 25 g each, rolling them firmly between your palms. Arrange them on a tray so they do not touch, which helps them brown rather than steam. If your kitchen is warm, refrigerate the tray for 10 minutes to help the meatballs hold their shape during searing.

4. 4

   Brown the meatballs to build flavor, working in batches. Heat 2 tbsp olive oil in a wide pot or deep skillet over medium-high heat, then add half the meatballs and sear for 5–6 minutes total, turning to brown on multiple sides. Transfer browned meatballs to a plate and repeat with the remaining batch, keeping the fond in the pot for the sauce.

5. 5

   Start the tomato sauce in the same pot to capture the browned bits. Reduce heat to medium, add 1 tbsp olive oil and the diced onion, and cook for 6–8 minutes until softened and lightly golden. Add the minced garlic and cook for 30 seconds, stirring constantly so it turns fragrant without burning.

6. 6

   Concentrate the tomato base for a richer, less raw flavor. Stir in the tomato paste and cook for 60–90 seconds until it darkens slightly and clings to the onions. Add crushed tomatoes, water, salt, black pepper, allspice, and pomegranate molasses, then scrape the bottom of the pot to dissolve any browned bits into the sauce.

7. 7

   Simmer the meatballs gently in the sauce until fully cooked and tender. Return the browned meatballs (and any juices) to the pot, bring the sauce to a gentle simmer, then cover and cook for 18 minutes over low heat. Uncover and simmer 5–7 minutes more to thicken slightly, keeping the heat low so the meatballs stay delicate and the sauce does not splatter.

8. 8

   Finish in the Lebanese style with toasted pine nuts for aroma and crunch. Turn off the heat, sprinkle the toasted pine nuts over the surface, and let the pot rest for 5 minutes so the flavors settle. Serve hot with rice, spooning plenty of sauce over each portion for the classic comfort-food effect.