Lebanese-Style Cinnamon Meatballs Recipe- Lebanese Special
Lebanese Style Cinnamon Meatballs (also known as Dawood Basha) deliver a warm, aromatic twist on traditional meatballs by combining sweet-spice and savory notes. Ground beef or lamb is infused with cinnamon, allspice, and garlic, then shaped into tender meatballs. They are simmered in a rich, tomato sauce—seasoned with onions, crushed tomatoes, a hint of cumin, and optional chili flakes—creating balanced flavours that marry sweet spices with bright tomato acidity. Served over fluffy rice or warm pita, garnished with chopped parsley and toasted pine nuts, this dish offers comfort, depth, and authenticity in every bite.
- 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 Mix & Binding: For best texture, use a mix of beef and lamb. If your meatballs are too loose, add an egg or more breadcrumbs (or almond flour for gluten-free) to help them hold shape.
Sauce Consistency: If the tomato sauce becomes too thick, add water or beef broth; if too thin, simmer uncovered until it thickens and the flavours concentrate.
Spice Adjustments: Increase or reduce cinnamon, allspice, or cumin depending on how sweet or warm you want the dish. Chili flakes are optional if you desire heat.
Make-Ahead & Freezing: Meatballs can be prepared ahead and frozen before cooking; when ready, thaw and simmer in sauce. Good for meal prep.
Serving Suggestions: Serve hot with rice or warm pita bread. Garnish with fresh parsley and toasted pine nuts. A side of yogurt or a Lebanese salad adds freshness and balance.
