This meatballs recipe is on the regular menu rotation for good reason. Melt-in-your-mouth tender meatballs, prepared Lebanese-style with notes of cinnamon and allspice in a tasty, thick tomato sauce. Not your average! Be sure to watch the video tutorial below.
Italians are well-known for saucy meatballs. But, really, meatballs are one of those comfort foods that know no boarders. There are countless of meatball recipes from all over the world.
And as far as Mediterranean meatball variations, we’ve already highlighted some favorites including sheet pan baked meatballs with vegetables, Greek Keftedes, and these Baked Koftas, which I love to serve gyro-style.
This meatballs recipe in tomato sauce is a riff off of a popular Lebanese-style dish called Dawood Basha (named for Dawood Basha who was a powerful governor of Lebanon during the Ottoman empire. This was his favorite.) These are also popular in Syria and in Egypt, which is why I’m familiar. I’ve enjoyed these Lebanese-style meatballs at several Cairo restaurants.
Why this Meatballs Recipe Works
These are melt-in-your-mouth tender meatballs. The secret is a trick I learned from Yiayia Helen who inspired my Greek keftedes recipe. In place of bread crumbs, I use 1 piece of toasted bread that’s been soaked in milk. Works every time!
But the draw for me, and what makes these Lebanese-style meatballs a favorite in my household, is the warm flavors–vivid notes of cinnamon and allspice. Then, the perfectly-spiced meatballs get even juicer and tastier as they simmer in a chunky tomato sauce, sweetened with grated carrot and balanced with hint of pomegranate molasses (optional, if you don’t have it, but highly recommended.)
By the way, these meatballs are typically served atop Lebenese rice. I like fattoush salad or my lazy Mediterranean salad as a starter to this hearty meal.
And if you like meatballs in red sauce, try these mozzarella stuffed chicken meatballs next. They are all the comfort!
Watch How I Make This Meatballs Recipe
Lebanese-Style Cinnamon Meatballs Recipe
- Total Time: 50 minutes
- Yield: Serves up to 6 people
Description
A unique meatballs recipe with a Lebanese twist! Melt-in-your-mouth tender meatballs with vivid notes of cinnamon and allspice. And the braising tomato sauce…not your average!
Ingredients
For Meatballs
- 1 slice sandwich bread, toasted to a golden brown
- 1/3 cup milk
- 1 1/2 lb quality grass-fed ground beef
- 1 egg
- 3/4 cup grated yellow onions
- 2 to 3 garlic cloves, crushed
- 1/2 cup packed fresh chopped parsley
- 1 tsp cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cardamom
- 1/2 tsp crushed red pepper (optional)
- Salt and pepper
For Sauce
- Private Reserve extra virgin olive oil
- 1 cup grated yellow onion
- 2 garlic cloves, minced
- 1 carrot, finely grated
- 1 28-oz can quality crushed tomatoes
- 1/2 cup water
- 1 tbsp pomegranate molasses (optional)
- 2 bay leaves
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- Salt and pepper
- Crushed red pepper flakes (optional, if you like a spicy sauce)
Instructions
- Preheat oven to 375 degrees F, and prepare a large baking sheet lined with parchment paper.
- In a small bowl, place the toasted bread and cover with the milk. Let the bread soak in the milk until very soft and mushy (about 15 minutes), then squeeze the bread well to wring all the milk out.
- In a large mixing bowl, add the bread, ground beef, and the remaining meatballs ingredients. Using clean hands, mix/knead to combine.
- Form the meat mixture into meatballs (each the size of a tablespoon.) Arrange the meatballs in one layer on the prepared baking sheet lined with parchment paper. Bake in 375 degrees F heated oven for 11 to 14 minutes or so. (don’t worry if they’re not fully done at this point, take them out and set aside)
- While meatballs are baking, prepare the sauce. In a 5-quart braiser like this one or a large, deep saute pan like this one, heat 2 tbsp olive oil until shimmering but not smoking. Add the onions and cook over medium heat for 4 to 5 minutes, stirring regularly, until golden. Add the garlic and cook for a quick 30 seconds while tossing.
- Now add carrots, crushed tomatoes and the remaining sauce ingredients. Bring sauce to a boil for 5 minutes or so, then lower heat.
- Add the meatballs to the sauce, cover and let simmer for 20 minutes or so until the meatballs are fully cooked through. Garnish with chopped fresh parsley, if you like.
- Serve in dinner bowls with Lebanese rice or warm pita. A side of fattoush salad is a great addition to this meal.
Notes
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Baked
- Cuisine: Lebanese
More Recipes to Try:
Mediterranean-Style Leg of Lamb with Potatoes
Oh my goodness!!! This is sooo amazing!!! The taste is vibrant and have awakened me to the food I’ve been looking for!!! My father was from Cambria Italy, but my taste has always been Lebanese or Greek!!
Thank you soo soo much!!! This recipe for sauce and meatballs are totally amazing to me, it tastes better than wonderful to me!!!
Thank you Suzy you are the BEST!!!
Thank you so much, Debbie! I am so glad you enjoyed it. Thank you for your kind words.
I love this recipe but I dont eat beef or pork.Is there a good substitute for the beef?
I haven’t tried this particular recipe with ground turkey or chicken, but I imagine it could work.
We made them last night with ground turkey and it was quite good.
Awesome! Thank you for sharing!
What a comforting meal!! Love it!
Oh it is, Des! Hope you’ll give it a try!
Made it tonight with a few modifications. Had some good quality frozen Italian meatballs, bought a jar of garlic-marinara from Trader Joe’s and followed the recipe from there. Increased the allspice and cinnamon by half and added a splash of Shiraz. Served with rice and a salad. Turned out great! Can only imagine what the real deal will be like when I make it from scratch.
Thanks, again, for a great recipe Suzy!
Thank you so much for sharing! Appreciate hearing how recipes are adapted.
I just made this and loved it!! The flavors are so fresh and bright, and the meatballs are really tender. That bread-and-milk trick was great! I can’t wait to have the leftovers when all those yummy flavors meld together. 🙂
Awesome, Tamara! So glad to hear it!
I can’t wait to give this one a go. It’s true, we always have a tendency to think of meatballs as solely an Italian dish, but I love anything Middle Eastern so I’m sure I’ll love this too!
Awesome! I can’t wait to hear what you think!
Love ButcherBox and meatballs! Sign me up!
Top quality meats, eh? Thanks for stopping in Taylor!
Can this be done in a slow cooker?
Sure thing, Michael! You would mix the sauce ingredients in a pan and cook just for 10 minutes or so. Then add the sauce first to the slow cooker, and add the raw meatballs in to cook for say 5-7 hours. I would start checking earlier.
I love this twist on a classic! Those warm spices just add a little something special to an already appealing dish!
Totally! Hope you give it a try!
LOVE this take on a family classic. Great recipe!
Yay! Hope you give it a try soon!
That sounds like my idea of heaven, I love meatballs, hell who doesn’t, but the flavours you have paired with them sound amazing too. Delicious, definitely making this one!
Thanks, Brian! I’m totally with ya, can’t go wrong with meatballs. Hope you’ll give this version a try!
Oh my goodness this dish looks and sounds soooo delicious! I love meatballs and the combination with cinnamon sounds divine ♥
Yay!! It truly is!
Wow, thats a game changing tip about the bread!! I’m jotting this down!!
It works every time! Enjoy!
These are making my mouth water!! Thanks for the tip about the toasted bread. I’m going to try that next time.
Incredible recipe!
Love the recipes, so nice to find tasty, well-spiced, healthy ideas!
Thanks so much, Micky! Glad to hear it!