Syrian Meatballs (Dawood Basha)

READY IN: 1hr 30mins
Recipe by Elmotoo

I was googling along...looking for additional NA/ME recipes...and stumbled across this tasty morsel at a site simply called 'Syrian Cooking'. It was originally submitted by Ghinwa Alameen. Nom nom!!

Top Review by COOKGIRl

These were most delicious and easy to make. I used local grass fed beef (although lamb would be equally good or in combination) and fresh heirloom tomatoes from our CSA box. I reduced the amount of tomatoes to 2 pounds however. Made a Syrian baharat spice mix blend from a recipe found online somewhere. The meatballs were served over plain couscous accompanied by a simple tossed green salad. Will make again! Made for A Taste of Syria in the NA*ME forum.

Ingredients Nutrition


  1. Mix meat with 1/3c parsley, 1/2tsp salt & some black pepper. Form into small 1" balls.
  2. Brown meatballs in oil/ghee on medium heat. OR, you may do this in the oven at 350F for 30 minutes being sure to turn halfway through.
  3. Saute onions in the drippings. Peel & dice the tomatoes & add to the onions. Simmer 30 minutes to thicken; add meatballs & simmer gently for an additional 30 minutes.
  4. Season with salt to taste, baharat & remaining parsley. Serve over rice.

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