Syrian Meatballs "Dawood Basha"

4
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In

Recipe: #38020

January 03, 2022



"Serve over rice or bulgur They add cubed potatoes to meatballs when cooking in broth I'm not"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (408.9 g)
  • Calories 456.8
  • Total Fat - 27.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 116.1 mg
  • Sodium - 1338 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 2 g
  • Sugars - 3.1 g
  • Protein - 37.3 g
  • Calcium - 27.1 mg
  • Iron - 4.2 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.2 mg

Step 1

Soak the 1/4 cup of bulgur in 2 cups water for 10 minutes

Step 2

Drain bulgur from water and mix with minced onions, ground beef, salt & pepper and form into 1 inch balls (makes roughly 25 meatballs)

Step 3

In oil

Step 4

Sauté the meatballs in deep pan for 4 minutes on each side, do not cook all the way through or else they will be dry

Step 5

Set meatballs aside

Step 6

In same pan add more oil and sauté the

Step 7

Sliced onions for 3 minutes

Step 8

Add the tomato paste

Step 9

Cook 2 minutes

Step 10

Add chicken stock, pomegranate molasses, salt and pepper to taste

Step 11

Let the flavors cook together for a few minutes

Step 12

Add the meatballs ,(add diced potato here)

Step 13

Cover and cook for roughly 20 minutes until the meatballs are cooked through

Tips & Variations


No special items needed.