Daoud Basha Recipe: Levantine Spiced Meatballs in Pomegranate Molasses & Onion Sauce

• •600 g finely minced lamb or beef
• •1 small finely grated and squeezed onion (for the meatballs) plus 3 medium onions sliced into thin half-moons (for the sauce)
• •1.5 tsp seven-spice blend (baharat), 1/2 tsp ground cinnamon, salt and black pepper
• •400 g crushed or passata tomatoes, 2 tbsp tomato paste and 200 ml hot water or stock
• •3 tbsp concentrated pomegranate molasses (dibs al-rumman)
• •2 tbsp ghee (or olive oil) and 3 tbsp toasted pine nuts to garnish

Preparation Steps

1. 1Knead the minced meat thoroughly with the grated onion, 1 tsp seven-spice, ground cinnamon, salt and black pepper until cohesive, then roll into walnut-sized meatballs.
2. 2Melt the ghee in a wide deep skillet over medium-high heat and brown the meatballs on all sides for 8 minutes, shaking the pan gently, then transfer to a plate.
3. 3In the same skillet and pan drippings, add the sliced onions with a pinch of salt and cook over medium heat for 12 minutes, stirring often, until soft, sweet and golden-brown.
4. 4Stir the tomato paste, crushed tomatoes, 200 ml hot water, remaining seven-spice and the pomegranate molasses into the caramelised onions and bring to a lively simmer.
5. 5Return the browned meatballs and their resting juices to the skillet, simmer gently over low heat for 15 minutes until the sauce is thick and glossy, scatter with toasted pine nuts and serve with vermicelli rice.