Introduction
Dawood Basha (Lebanese Meatballs) is not your everyday meatball. With roots deeply embedded in Lebanese culinary tradition, these juicy meatballs are like a warm hug from the Mediterranean. They are known for their rich flavors, aromatic spices, and melt-in-your-mouth texture. Often served in a tantalizing sauce, they have secured a special place on dinner tables across Lebanon and beyond. You’ll find Dawood Basha enjoyed during family gatherings and festive celebrations, showcasing the heartwarming essence of Middle Eastern cuisine.
In this article, we’ll explore how to make Dawood Basha (Lebanese Meatballs) at home, diving into the unique ingredients that bring this dish to life. We will also touch on variations, the best cooking tips, and nutritional information to give you a comprehensive understanding of this delightful dish. By the end, you’ll be equipped to impress your family and friends with your newfound culinary skills!
Ingredients
| Ingredient | Measurement | Description |
| Ground beef or lamb | 500 grams | Freshly ground meat gives Dawood Basha (Lebanese Meatballs) their juicy and tender texture. |
| Onion | 1 medium, finely chopped | Onion adds sweetness and depth to the meatballs, enhancing overall flavor. |
| Garlic | 2 cloves, minced | Fresh garlic enhances the aroma and depth of flavor in Dawood Basha (Lebanese Meatballs). |
| Parsley | 2 tablespoons, chopped | Parsley adds freshness and brightness, balancing the savory flavors of the meat. |
| Spices (cinnamon, allspice, salt, pepper) | 1 teaspoon each | These spices infuse the meatballs with warmth and a hint of Middle Eastern flair. |
| Tomato sauce | 1 cup | A rich tomato sauce brings everything together, providing a luscious base for the meatballs. |
| Olive oil | 2 tablespoons | Quality olive oil not only adds flavor but is also a staple in authentic Lebanese cooking. |
Step-by-Step Instructions
- Prepare the Ingredients – Start by gathering all your ingredients. Finely chop the onion and garlic, and chop the parsley too. Ensuring everything is prepped will make the cooking process for Dawood Basha (Lebanese Meatballs) smooth and enjoyable.
- Make the Meatball Mixture – In a large mixing bowl, combine the ground beef or lamb with onion, garlic, parsley, and spices. Use your hands to mix everything gently but thoroughly until well incorporated. This step is crucial to getting that infamous texture in Dawood Basha (Lebanese Meatballs).
- Shape the Meatballs – Take a handful of the mixture and roll it into meatballs, about the size of a golf ball. Place them on a baking sheet lined with parchment paper. This helps to keep them from sticking and makes cleanup easier later.
- Cook the Meatballs – Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until they are browned on all sides. This should take about 5-7 minutes. Browning adds a wonderful flavor to Dawood Basha (Lebanese Meatballs).
- Add the Tomato Sauce – Once browned, pour the tomato sauce over the meatballs in the skillet. Reduce the heat to low and let it simmer for about 20 minutes. This allows the meatballs to absorb the sauce’s flavors, resulting in a deliciously rich Dawood Basha (Lebanese Meatballs).
- Serve and Enjoy – Serve your Dawood Basha (Lebanese Meatballs) hot, garnished with additional parsley if desired. They’re perfect alongside rice or fresh pita bread. A side of yogurt or a refreshing salad pairs wonderfully too!
Pro Tips
- Use Fresh Ingredients – Fresh herbs and spices make a huge difference. Don’t skimp on quality!
- Don’t Overmix – When combining the meat and spices, mix just enough to combine. Overmixing can lead to tougher meatballs.
- Experiment with Flavors – Try adding chopped mint or coriander for a unique twist that personalizes your Dawood Basha (Lebanese Meatballs).
- Check for Doneness – Ensure meatballs are fully cooked by checking they are no longer pink in the center. You can also check the internal temperature, which should be 160°F (70°C).
- Leftovers are Gold! – Meatballs taste even better the next day, as the flavors continue to meld. Reheat gently for the best results.
Nutritional Information
| Nutrient | Per Serving (approx. 4 meatballs) |
| Calories | 350 |
| Protein | 27g |
| Carbohydrates | 12g |
| Saturated Fats | 7g |
| Fiber | 2g |
| Cholesterol | 80mg |
| Sugars | 4g |
| Total Fat | 23g |
FAQs
What is the best way to store Dawood Basha (Lebanese Meatballs)?
Storing your leftovers is simple. Let the meatballs cool down completely, then place them in an airtight container. Refrigerate for up to 3 days. For longer storage, consider freezing them!
Can Dawood Basha (Lebanese Meatballs) be made vegan or gluten-free?
Yes! You can substitute the meat with lentils or mushrooms for a vegan option. For gluten-free, ensure that all ingredients used, especially sauces and breadcrumbs, are gluten-free.
What are the best side dishes to serve with Dawood Basha (Lebanese Meatballs)?
Dawood Basha pairs wonderfully with rice pilaf, fresh pita bread, or even a crisp salad. A side of tahini sauce or yogurt adds a refreshing contrast.
How long does it take to prepare Dawood Basha (Lebanese Meatballs)?
Preparation takes about 15 minutes, and cooking generally takes around 30 minutes. In total, you can enjoy this dish in about 45 minutes.
Can I freeze Dawood Basha (Lebanese Meatballs) for later?
Absolutely! You can freeze cooked meatballs in an airtight container for up to 3 months. Just ensure to reheat them thoroughly before serving.
How do I know when the meatballs are cooked through?
Check that the inside of the meatballs is no longer pink, and the juices run clear. For an extra layer of safety, use a meat thermometer—160°F (70°C) is the benchmark.
What makes Dawood Basha (Lebanese Meatballs) different from other meatballs?
The blend of spices, the addition of fresh herbs, and the rich tomato sauce make them distinctly Lebanese. Plus, the cooking method typically includes simmering in sauce, unlike many Western variations that may involve baking or frying.
Can I make the meatballs one day ahead of time?
Definitely! You can prepare the meatballs a day in advance and store them in the refrigerator. They’ll taste even better as the flavors meld overnight. Just cook them before serving.
