Lebanese-Style Cinnamon Meatballs Recipe- Lebanese Special
Lebanese-Style Cinnamon Meatballs, also known as Dawood Basha, are a comforting and flavorful Middle Eastern dish. These tender, spiced meatballs are simmered in a rich tomato sauce infused with cinnamon, allspice, and garlic. The warmth of the cinnamon pairs beautifully with the savory meat, creating a balance of sweet and savory flavors. Traditionally served over rice or with warm pita bread, this dish is perfect for a cozy family meal or a special gathering. Let’s get cooking!
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
For the Meatballs:
- 1 lb ground beef or lamb (or a mix of both)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped parsley
- 1/4 cup breadcrumbs (or almond flour for gluten-free option)
- 1 egg (optional, for binding)
- 1 tablespoon olive oil (for frying)
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon chili flakes (optional, for heat)
- 1 (14 oz) can crushed tomatoes
- 1/2 cup water or beef broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper to taste
For Serving:
- Cooked rice or warm pita bread
- Chopped fresh parsley (for garnish)
- Toasted pine nuts (optional, for garnish)
Prepare the Meatballs:
In a mixing bowl, combine ground beef (or lamb), grated onion, garlic, cinnamon, allspice, cumin, black pepper, salt, parsley, breadcrumbs, and egg (if using).
Mix well until all ingredients are evenly incorporated.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat.
Add the meatballs and cook for about 5-7 minutes, turning occasionally, until browned on all sides.
Transfer the meatballs to a plate and set aside.
Prepare the Tomato Sauce:
In the same skillet, heat 1 tablespoon of olive oil.
Sauté the chopped onion for 3-4 minutes until soft and translucent.
Add the garlic, cinnamon, allspice, and chili flakes (if using), and sauté for another 30 seconds.
Pour in the crushed tomatoes and water (or beef broth).
Add sugar (if using) and season with salt and pepper.
Stir well and let the sauce simmer for 5 minutes.
Simmer the Meatballs:
Return the browned meatballs to the skillet, coating them in the sauce.
Cover and let simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the meatballs are cooked through.
Serve:
Transfer the meatballs to a serving dish.
Garnish with chopped parsley and toasted pine nuts.
Serve hot with rice or warm pita bread.
Recipe Notes:
Meat Choice : Lamb is traditional, but beef works well too. A mix of both gives the best flavor.
Sauce Thickness : If the sauce is too thick, add a splash of water or broth. If too thin, let it simmer uncovered for a few extra minutes.
Serving Suggestion : Pair with a side of yogurt or a fresh Lebanese salad for a complete meal.
Make Ahead : Meatballs can be prepped in advance and frozen before cooking for easy meal prep.
