🇱🇧 Lebanon
Daoud Basha
A Beirut home classic: little meatballs, whole baby onions gone sweet and soft, and sauce made for rice to swim in.
🔪 Prep: 20 min🔥 Cook: 40 min📈 Difficulty: Easy
Cooking for
4 people
✨ What makes it special
Whole pearl onions melting into the tomato sauce, pine nuts inside the meatballs, and a whisper of pomegranate molasses.
Ingredients
- 600 gground beef or lamb
- 300 gpearl onions, peeled
- 40 gpine nuts
- 600 mltomato passata
- 1 tbsppomegranate molasses
- 1 tspseven-spice
- 2 tbspolive oil
Method
- 1
Season the meat with seven-spice, tuck a few pine nuts into each ball, and roll small.
- 2
Brown the meatballs and the pearl onions in olive oil.
- 3
Pour over the passata with molasses and a splash of water.
- 4
Simmer 30 minutes until the onions turn silky and sweet.
- 5
Serve over vermicelli rice with the sauce spooned generously.
🍽 On your table
How this dish looks served for 4