Lebanese Meatballs in a Rich Tomato Sauce

By The Lebanese Plate · 75 min

Ingredients

Instructions

1. Blitz the grated onion, garlic and parsley in a food processor until finely chopped.
2. In a large bowl, mix this paste with the beef, lamb, toasted pine nuts, baharat, pomegranate molasses, salt and pepper until evenly combined.
3. Shape into evenly sized meatballs. Melt the ghee in a large frying pan over medium heat and brown the meatballs on all sides. Take them out and set aside.
4. In the same pan, soften the sliced onion. Stir in the garlic and tomato paste and cook for 2 minutes. Add the sliced tomatoes, baharat, pomegranate molasses, salt and pepper, and stir well.
5. Return the meatballs to the pan, add the vegetable stock and bring to a boil. Lower the heat and simmer for 30 minutes, until the sauce has thickened and the meatballs are tender.
6. Serve warm with vermicelli rice or crusty bread for soaking up the sauce.

Summarized from The Lebanese Plate's video. Watch it for the details.

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GarlicOnionTomatoTomato pasteGround beefPine nutGround lamb