Dawood Basha

🛒 Ingredients

• Ground Beef, lean (85/15) 125 g · 320 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Fresh Parsley, chopped 8 g · 3 kcal
• Allspice, ground 0 g · 0 kcal
• Black Pepper, ground 0 g · 0 kcal
• Cinnamon, ground 0 g · 0 kcal
• Tomato Paste 8 g · 7 kcal
• Canned Crushed Tomatoes 100 g · 20 kcal
• Olive Oil 11 g · 98 kcal
• Water or Broth 60 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine ground beef with 1/4 cup finely chopped onion, half of the minced garlic, parsley, allspice, black pepper, and cinnamon. Mix thoroughly with your hands.
2. Form the mixture into small, walnut-sized meatballs. You should get about 16-20 meatballs.
3. Heat 1 tablespoon of olive oil in a large pot or deep skillet over medium-high heat. Brown the meatballs in batches until golden on all sides, then remove and set aside.
4. Add the remaining 1/4 cup chopped onion and garlic to the same pot, adding another tablespoon of olive oil if needed. Sauté until softened, about 3-5 minutes.
5. Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor.
6. Pour in the crushed tomatoes and water/broth. Bring to a simmer, then return the meatballs to the pot. Season with salt and pepper to taste.
7. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Garnish with fresh parsley before serving.