This is another wonderful recipe from the cookbook Arabesque
by Claudia Roden. The tender and juicy lamb meatballs are studded with pine nuts
and cooked in a flavorful tomato sauce. One of the best things about this recipe
is that it doesn't require any special spices. If you have Cinnamon and Allspice
in your pantry you're good to go! Please read
my Cook's Tips before you start.
Meatballs with Pine Nuts in Tomato Sauce (Daoud Basha)
2 medium onions
1/2 lbs. lean ground lamb
salt and pepper
1 1/2 teaspoons ground cinnamon
teaspoon ground allspice
2/3 cup pine nuts
2 pounds tomatoes,
peeled or not
2 teaspoons sugar
garlic cloves crushed (optional)
or finely chop the onions in the food processor, drain, and turn them into a bowl.
Add the ground lamb with salt, pepper, cinnamon and allspice and work into a paste
with your hands. Roll the paste into small walnut-sized balls. Make a hole in
each ball with your finger, stuff the cavity with a few pine nuts and close the
hole. Alternatively, and more easily, work the pine nuts into the meat paste and
then roll it into balls.
a little oil in a soup plate and roll the meatballs in it. Put them in a baking
dish and bake in an oven preheated to 400 degrees for 15 - 20 minutes, until their
the sauce, cut up the tomatoes, and liquefy them in a food processor or blender.
Add a little salt and pepper, the sugar and garlic (if using) and pour over the
meatballs. READ COOK'S TIPS!
them another 35 minutes, turning the meatballs over once.
the juice of 1 lemon and a good pinch of chili flakes to the sauce.
Cook's Tips: This is not a dish to serve the same day. The flavors are
much better if you let it sit a day or two.
recipe does not require a food processor. I used a standing box grater for the
onions and it worked fine.
sure you drain the fat off of the meatballs before you pour the tomato sauce over
Our local supermarkets sell ground lamb in 1 lb packages, so I use
2 lbs of lamb. I just add a bit more salt, pepper, cinnamon and allspice. 2 lbs.
of ground lamb will make approximately 35 meatballs. I work the pine nuts into
the meatball mixture.
use canned tomatoes for this recipe and I weigh them after they're drained. I
do add the lemon and a small amount of chili flakes as suggested.
like these meatballs wrapped in Pita bread and topped with Greek yogurt.
here to print this recipe
& Middle Eastern Recipes
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Baked Cod with
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Lemon & Egg Sauce (avgolemono)
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and Caper Salad from Chef Cat Cora
Meatballs with Pine Nuts in Tomato Sauce, Chef Claudia Roden
Green Bean & Fennel Salad
Swordfish (swordish a la siciliana)
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