Lebanese Spiced Meatballs in Aromatic Tomato Sauce
These Lebanese-style meatballs combine warm Middle Eastern spices like cinnamon, allspice, and cardamom with tender grass-fed beef, creating a comforting dish that's both familiar and exotic. The meatballs are first baked then simmered in a fragrant tomato sauce enhanced with pomegranate molasses for a subtle sweet-tart depth. Perfect for weeknight dinners or entertaining, this recipe brings the authentic flavors of Lebanese home cooking to your table. Serve over rice or with warm pita bread for a complete meal that transports you straight to the Mediterranean.
Ingredients
- 1 slice sandwich bread, toasted to a golden brown
- ⅓ cup milk
- 1 ½ lb quality grass-fed ground beef
- 1 egg
- ¾ cup yellow onions, grated
- 2 garlic cloves, crushed
- ½ cup fresh parsley, chopped, packed
- 1 tsp cinnamon
- 1 tsp ground allspice
- ½ tsp ground cardamom
- ½ tsp crushed red pepper(optional)
- salt and pepper
- Private Reserve extra virgin olive oil
- 1 cup yellow onion, grated
- 2 garlic cloves, minced
- 1 carrot, finely grated
- 1 28-oz can quality crushed tomatoes
- ½ cup water
- 1 tbsp pomegranate molasses(optional)
- 2 bay leaves
- ½ tsp cinnamon
- ½ tsp allspice
- crushed red pepper flakes(optional)
Instructions
- 1
Preheat oven to 375 degrees F and line a large baking sheet with parchment paper
- 2
Soak toasted bread in milk for 15 minutes until very soft and mushy, then squeeze out all milk
- 3
Combine soaked bread with ground beef and all meatball seasonings in a large bowl, mixing with clean hands
- 4
Form mixture into tablespoon-sized meatballs and arrange on prepared baking sheet
- 5
Bake meatballs for 11 to 14 minutes until lightly browned but not fully cooked
- 6
Heat olive oil in a large deep pan until shimmering, add onions and cook for 4 to 5 minutes until golden
- 7
Add minced garlic and cook for 30 seconds while tossing
- 8
Add carrots, crushed tomatoes, water, and all sauce seasonings, bring to a boil for 5 minutes
- 9
Reduce heat, add meatballs to sauce, cover and simmer for 20 minutes until meatballs are fully cooked
- 10
Garnish with fresh parsley and serve with rice or warm pita
Tips
Soak the bread thoroughly in milk and squeeze out excess liquid to ensure tender, moist meatballs that won't fall apart during cooking.
Don't fully cook the meatballs in the oven - they'll finish cooking in the sauce, which prevents them from becoming dry and tough.
Use pomegranate molasses if available as it adds an authentic Lebanese sweet-tart flavor that balances the warm spices beautifully.
Good to Know
Refrigerate for up to 3 days or freeze for up to 3 months in airtight containers
Can be made completely 1-2 days ahead and reheated gently on stovetop
Hot in bowls with Lebanese rice, warm pita bread, or alongside fattoush salad
Common Mistakes
Avoid overbaking meatballs to prevent them from becoming dry and tough
Don't skip soaking the bread in milk or meatballs will be dense and heavy
Substitutions
FAQ
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and sauce completely up to 2 days ahead. Store covered in the refrigerator and reheat gently on the stovetop before serving.
What if I can't find pomegranate molasses?
You can substitute with 2 tablespoons of balsamic vinegar or skip it entirely. The dish will still be delicious, just missing that authentic Lebanese sweet-tart note.
How long will leftovers keep?
Leftovers will keep in the refrigerator for up to 3 days or can be frozen for up to 3 months. Thaw overnight before reheating gently on the stovetop.