Dawood Basha, or Syrian Meatballs with Tomato Sauce, is a weeknight-friendly meal that was one of my favorites growing up, and one my daughters now ask for on repeat. When I was a child in Chicago, we typically ate it in the summer, when tomatoes were ripe and abundant. Once my mom started canning overripe September tomatoes, we began eating it year-round. We’ve always loved the savory Syrian-spiced meatballs simmered in a simple tomato sauce with onions. We serve it with steamed rice and a side salad.

The meatball mixture for Dawood Basha is very similar to that of kebab or kefta bisaniyeh (meat in the pan), combining onions and parsley with warm spices like allspice, coriander, cumin, black pepper, cloves, cinnamon, and nutmeg. The meatballs are browned, then simmered in a tomato sauce that you’ll find in other Syrian dishes: just onions, crushed tomatoes, and salt. The use of common ingredients is what makes it so practical.

While my mom cans her own tomatoes for this dish (and many others), I definitely do not. I use canned peeled plum tomatoes and crush them by hand, making this much more convenient. I make it even more weeknight-friendly by browning the meatballs under the broiler (less mess on the stove) and doubling the batch so I can freeze the extras. The next time one of my daughters requests Dawood Basha, all I have to do is simmer the tomato sauce and throw in the meatballs.

At the Syrian Table

• Syrian name: Dawood Basha (داوود باشا)

• Season: Traditionally summer, when tomatoes are at their peak; year-round with canned tomatoes

• Serve it with: Steamed rice and a fresh salad

• Our family’s touch: Plenty of tomato-rich sauce spooned over the rice

Ingredients You’ll Need

If you cook Syrian food regularly, you’ll probably have most of these ingredients on hand.

Ground meat: I like to use a 50/50 combination of lamb and extra-lean beef. The lamb brings savoriness and richness, while the lean beef keeps the meatballs from feeling too heavy.

Onions: Onion mixed into the meat helps mellow some of its gaminess, or zankha (IYKYK). I also add large onions in the tomato sauce.

Parsley: Adds freshness to the meatballs and balances the warm spices.

Syrian mixed spices: I make my own blend of allspice, black pepper, coriander, cinnamon, nutmeg, and cloves. You can also use a store-bought Syrian mixed spice or seven-spice blend.

Cumin: Adds an earthy note that distinguishes these meatballs from kebab and other Syrian meat dishes.

Aleppo pepper paste: Adds a fruity, gentle heat to the meatballs. If you don’t have it, substitute tomato paste and add ½ teaspoon Aleppo pepper flakes.

Canned plum tomatoes: Diced tomatoes sometimes contain calcium chloride, which helps them hold their shape. Here, we want the tomatoes to break down into a silky, rich sauce, so I use whole peeled plum tomatoes and crush them by hand or with an immersion blender.

Salt: I use Diamond Crystal kosher salt. If using another type of salt, adjust the amount to taste.

Method

In a large bowl, combine the meat, spices, and Aleppo pepper paste or tomato paste. Add ½ an onion and 1 bunch of parsley to a food processor and pulse until finely chopped. Processing the onion and parsley releases some of their excess moisture; leave any liquid behind when transferring the mixture to the meat. Mix everything together with your hands until well combined.

Preheat the broiler. Shape the meat mixture into 1½-inch meatballs and arrange them on a large sheet pan. Broil for 3–4 minutes per side, until well browned.

Meanwhile, finely chop the remaining 1 onion and cook it in a large Dutch oven over medium heat until softened. Add the canned tomatoes and about 1 cup of water. Simmer until the sauce has thickened and the tomatoes no longer taste raw. While the tomato sauce simmers, cook the rice according to your preferred method.

Add the browned meatballs to the tomato sauce and simmer for about 10 minutes, adding a little more water as needed to keep the sauce from getting too thick. Serve with steamed rice.

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Dawood Basha (Syrian Meatballs with Tomato Sauce)

Yield 6-8

Author Omayah Atassi

Dawood Basha is a weeknight-friendly family favorite with Syrian-spiced meatballs that are simmered in a fresh and light tomato sauce.

Ingredients

• 1 kg/2 lbs ground beef or lamb, or a combination of both
• 1 c chopped parsley, from about half a bunch
• 2 finely chopped large onions, divided
• 1 tbsp olive oil
• 1 tbsp Syrian 7 spices (1 tsp allspice, 1/2 tsp black pepper, 1/2 tsp coriander, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground ginger)
• 1 tsp cumin
• 1 tbsp Aleppo pepper paste, or 1 tbsp tomato paste + 1/2 tsp Aleppo pepper flakes
• 2 28-oz or 800 mL cans whole peeled plum tomatoes, crushed by hand
• 1 tbsp Diamon Crystal kosher salt, or 1.5 tsp table salt, plus more to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium. Add about 1 1/2 onions and cook until just past translucent and just starting to turn golden, about 7-8 minutes.
2. Add the crushed plum tomatoes with about 1 c of water and 1 tsp of salt. Bring to a simmer, cover, and cook until slightly reduced and the raw tomato taste has cooked off, about 30 minutes.
3. While the sauce simmers, prepare the meatballs. Preheat the broiler and place a rack in the upper third of the oven.
4. In a food processor, pulse the other 1/2 an onion with the parsley until finely chopped. Transfer to a large bowl, leaving behind the excess liquid.
5. Combine with the ground meat, spices, and 2 tsp salt until fully combined, kneading in the bowl for about 5 minutes.
6. Form into 1.5 inch meatballs on a sheetpan. Place the sheetpan in the oven and broil until well brown on all sides, about 5-6 minutes, turning as needed.
7. At this point, cook the rice.
8. When the sauce is ready, adjust salt to taste. Simmer the meatballs in the sauce for about 10 minutes.
9. Serve with rice.

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Serve It With

In our house, Dawood Basha is always served over rice, with a simple salad on the side. A chopped salad of tomatoes, cucumbers, and lettuce dressed with lemon and olive oil is all you really need to round out the meal.

For a larger spread, you could also serve it with:

• Lemony Fava Beans with Garlic and Cilantro (Ful Maqala) for a bright, garlicky side.

• Fattoush for something crisp and tangy.

• Roasted or sautéed vegetables for an easy addition.