Syrian Lamb Meatballs in Tomato Sauce

Ingredients

• 1 lb ground lamb
• ½ medium finely diced yellow onion
• ½ cup fresh breadcrumbs
• ¼ cup fresh flat-leaf parsley, minced
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 whole large egg
• 3 tbsp extra-virgin olive oil
• 1 whole medium eggplant
• 1 whole large yellow onion
• 4 whole garlic cloves
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• ¼ tsp ground cinnamon
• ¼ tsp ground allspice
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup water or low-sodium chicken stock
• ¼ cup fresh flat-leaf parsley, roughly chopped
• ½ cup plain yogurt

Instructions

1. 1

   Make the meatball mixture. In a large bowl, combine 1 lb ground lamb with 0.5 a medium yellow onion that you've finely diced, 0.5 cup fresh breadcrumbs, 0.25 cup minced fresh flat-leaf parsley, 0.5 tsp ground cinnamon, 0.5 tsp ground allspice, 0.75 tsp kosher salt, 0.25 tsp black pepper, and 1 large egg. Using your hands, gently mix until just combined — overworking the mixture makes tough, dense meatballs. Form into 16 balls about 1.5 inches in diameter and set on a plate.

2. 2

   Prepare the eggplant. Trim the stem end off 1 medium eggplant, then cut it in half lengthwise. Slice each half into 1/4-inch-thick half-moons and set aside on a cutting board.

3. 3

   Prepare the remaining vegetables. Cut 1 large yellow onion in half, then slice each half into 1/4-inch-thick wedges. Peel and thinly slice 4 garlic cloves.

4. 4

   Brown the meatballs. Set a large, heavy-bottomed Dutch oven or braising pot over medium-high heat and add 1.5 tbsp of extra-virgin olive oil. Once the oil is shimmering and just begins to smoke lightly, carefully add half the meatballs in a single layer — don't crowd the pot. Sear without moving them for 2-3 minutes until the bottoms are deeply browned, then gently roll each one over and brown the other side for 1-2 minutes. Transfer the browned meatballs to a plate. Add another 1.5 tbsp oil and repeat with the remaining meatballs, then transfer to the plate. You're building flavor here through browning, not cooking them through.

5. 5

   Sauté the eggplant. Return the pot to medium-high heat. Working in two batches to avoid overcrowding, add the sliced eggplant and cook, stirring occasionally, for 4-5 minutes per batch until the pieces are lightly golden and beginning to soften. Transfer the eggplant to a separate bowl — it will release moisture when cooked, so separating it keeps the sauce from getting watery.

6. 6

   Build the aromatics. Pour off any excess fat from the pot, leaving about 1 tbsp. Reduce heat to medium, add the sliced onion, and cook, stirring occasionally, for 5-6 minutes until softened and lightly caramelized at the edges. Add the sliced garlic and cook, stirring constantly, for 30 seconds until fragrant — you should smell the garlic distinctly without any burnt smell, which means the timing is right.

7. 7

   Build the sauce. Stir in 2 tbsp tomato paste and cook, stirring, for 1 minute until it darkens slightly and clings to the bottom of the pot. Pour in 28 oz canned crushed tomatoes (with juice) and 1 cup water or low-sodium chicken stock. Add 0.25 tsp ground cinnamon, 0.25 tsp ground allspice, 1 tsp kosher salt, and 0.5 tsp black pepper. Stir to combine and bring to a gentle simmer — you should see small, lazy bubbles breaking the surface.

8. 8

   Return the meatballs and eggplant. Nestle all 16 browned meatballs back into the simmering sauce. Add the cooked eggplant and stir gently to distribute it throughout. The sauce should come about halfway up the sides of the meatballs — if it looks too dry, add a splash more water.

9. 9

   Braise until tender. Reduce heat to medium-low and simmer gently, uncovered, for 15-18 minutes. The meatballs will firm up fully during this time, and the sauce will thicken and deepen in color. You're looking for a sauce that coats a spoon but still flows — if it's too thick, add a little water. Taste a meatball to ensure the lamb is cooked through and no longer pink inside.

10. 10

    Taste and adjust. Remove the pot from heat and taste the sauce. Add a pinch more salt or a grind of black pepper if needed — the flavors should be warm and aromatic, with the cinnamon and allspice backing the rich lamb and tomato.

11. 11

    Serve. Transfer the Daoud Pasha to a serving bowl or shallow platter and sprinkle with 0.25 cup fresh chopped flat-leaf parsley. Dollop 0.5 cup plain yogurt on the side or on top — the cool, tangy yogurt cuts through the richness of the lamb and eggplant. Serve immediately with warm pita bread or rice to soak up the sauce.

Tools you’ll need

• large mixing bowl
• large Dutch oven or braising pot
• instant-read thermometer
• wooden spoon
• cutting board
• chef's knife
• plate for plating
• serving spoon

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