Daoud Pasha — Spiced Lamb Meatballs
Tender, pan-fried lamb meatballs in a bright cherry tomato sauce with warm spices. Served over steamed rice for an easy weeknight Syrian dinner.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 lb ground lamb
- 14 oz cherry tomatoes, halved
- ½ medium yellow onion, finely diced
- 1.5 cups white rice, uncooked
- 2 tbsp tomato paste
- ¾ tsp ground allspice
- ¼ cup fresh parsley, chopped
Instructions
- 1
Bring 3 cups salted water to a boil. Add rice, stir, reduce heat to low, cover, and simmer until tender, ~18 minutes.
- 2
While rice cooks, combine ground lamb, half the diced onion, half the parsley, allspice, salt, and pepper in a bowl.
- 3
Form lamb mixture into 12–16 balls (about 1.5 inches each). Heat 2 tbsp oil in a large skillet over medium-high heat.
- 4
Working in batches, sear meatballs without moving until browned on all sides, ~6 minutes total. Transfer to a plate.
- 5
In the same skillet, sauté remaining onion for 2 minutes. Stir in tomato paste until fragrant, ~30 seconds.
- 6
Add cherry tomatoes and 0.5 cup water. Return meatballs to skillet, simmer 6 minutes until sauce thickens and coats the meatballs.
- 7
Taste and adjust salt and pepper. Serve meatballs and sauce over rice, garnished with remaining parsley.
Tools you’ll need
- medium saucepan with lid
- large skillet (12-inch)
- mixing bowl
- wooden spoon or silicone spatula
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