Italians are well-known for saucy meatballs. But, really, meatballs are one of those comfort foods that know no boarders. There are countless of meatball recipes from all over the world. And as far as Mediterranean meatball variations, we’ve already highlighted some favorites including sheet pan baked meatballs with vegetables, Greek Keftedes, and these Baked Koftas, which I love to serve gyro-style.
This meatballs recipe in tomato sauce is a riff off of a popular Lebanese-style dish called Dawood Basha (named for Dawood Basha who was a powerful governor of Lebanon during the Ottoman empire. This was his favorite.) These are also popular in Syria and in Egypt, which is why I’m familiar. I’ve enjoyed these Lebanese-style meatballs at several Cairo restaurants.
Why this Meatballs Recipe Works
These are melt-in-your-mouth tender meatballs. The secret is a trick I learned from Yiayia Helen who inspired my Greek keftedes recipe. In place of bread crumbs, I use 1 piece of toasted bread that’s been soaked in milk. Works every time! But the draw for me, and what makes these Lebanese-style meatballs a favorite in my household, is the warm flavors–vivid notes of cinnamon and allspice. Then, the perfectly-spiced meatballs get even juicer and tastier as they simmer in a chunky tomato sauce, sweetened with grated carrot and balanced with hint of pomegranate molasses (optional, if you don’t have it, but highly recommended.)
By the way, these meatballs are typically served atop Lebenese rice. I like fattoush salad or my lazy Mediterranean salad as a starter to this hearty meal. And if you like meatballs in red sauce, try these mozzarella stuffed chicken meatballs next. They are all the comfort!
Watch How I Make This Meatballs Recipe
More Recipes to Try:
Mediterranean-Style Leg of Lamb with Potatoes 4.8 from 29 reviews
1 slice sandwich bread, toasted to a golden brown 1/3 cup milk 1 1/2 lb quality grass-fed ground beef 1 egg 3/4 cup grated yellow onions 2 to 3 garlic cloves, crushed 1/2 cup packed fresh chopped parsley 1 tsp cinnamon 1 tsp ground allspice 1/2 tsp ground cardamom 1/2 tsp crushed red pepper (optional) Salt and pepper
For Sauce
Private Reserve extra virgin olive oil 1 cup grated yellow onion 2 garlic cloves, minced 1 carrot, finely grated 1 28-oz can quality crushed tomatoes 1/2 cup water 1 tbsp pomegranate molasses (optional) 2 bay leaves 1/2 tsp cinnamon 1/2 tsp allspice Salt and pepper Crushed red pepper flakes (optional, if you like a spicy sauce)
Eggplant Parmigiana (tutorial) Greek Chicken and Potatoes Greek Souvlaki Feta and Spinach Fritatta
