Name: Dawood Basha (Lebanese Meatballs with Potatoes & Rice)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Lebanese
Ingredients: 1 lb ground beef (lean or mix of lean and fatty); 1 onion, finely chopped; 2–3 garlic cloves, minced; 1/4 cup breadcrumbs or 1 slice soaked bread, squeezed dry; 1 egg; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; Salt and black pepper to taste; 2 tbsp olive oil; 1 small onion, chopped (for sauce); 2 tbsp tomato paste; 1 cup diced tomatoes or 1 cup tomato sauce; 1 cup beef broth or water; 2 medium potatoes, peeled and cubed; 1 1/2 cups long-grain white rice (basmati or jasmine); 3 cups water or broth (for cooking rice); 2 tbsp chopped fresh parsley or cilantro (for garnish)

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Tender Lebanese-style beef meatballs simmered in a fragrant tomato sauce with potatoes, served over fluffy rice—a comforting and hearty dish rooted in Middle Eastern home cooking.

Why You’ll Love This Recipe

Dawood Basha offers a beautiful harmony of flavors—savory meatballs infused with warm spices in a rich sauce, matched with tender potatoes and rice. It’s a filling, all-in-one meal that’s perfect for family dinners or meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

ground beef (lean or a mix of lean and fatty)
onion, finely chopped
garlic, minced
breadcrumbs or soaked bread
egg
ground cinnamon and allspice (or similar warm spices)
salt and black pepper
olive oil
diced tomatoes or tomato sauce
tomato paste
beef broth or water
potatoes, peeled and cubed
long-grain white rice (basmati or jasmine works well)
fresh parsley or cilantro, chopped (for garnish)

directions

Form meatballs: In a bowl, mix ground beef with onion, garlic, breadcrumbs, egg, cinnamon, allspice, salt, and pepper. Shape into walnut-sized meatballs.
Brown meatballs: Heat olive oil in a large skillet or pot over medium-high heat. Brown meatballs on all sides, then transfer to a plate.
Build sauce: In the same pot, sauté additional onion and garlic until fragrant. Stir in tomato paste and cook briefly, then add diced tomatoes (or sauce), broth, salt, pepper, and return meatballs.
Add potatoes: Gently nestle cubed potatoes among the meatballs. Bring to a simmer, then cover and cook over low heat 20–25 minutes, until meatballs and potatoes are tender and sauce has thickened.
Cook rice: Meanwhile, rinse rice under cold water until water runs clear. Combine rice and double its volume in water or broth in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15–18 minutes until water is absorbed. Fluff and let rest.
Serve: Spoon rice onto plates or a platter, top with meatballs, potatoes, and tomato sauce. Garnish with fresh parsley or cilantro.

Servings and timing

Servings: Serves 4–6 people
Prep time: ~15 minutes
Cook time: ~45 minutes (including rice plus meatball simmering)
Total time: ~60 minutes

Variations

Spice it up: Add a pinch of chili flakes or cayenne to the meat mixture or sauce.
Potato swap: Use sweet potatoes or baby Yukon golds for a different twist.
Tomato base: Replace diced tomatoes with crushed tomatoes or combine with a splash of red wine.
Grain alternate: Serve over cauliflower rice or bulgur for a lighter or gluten-free option.

storage/reheating

Fridge: Store meatballs, potatoes, sauce, and rice separately in airtight containers for up to 4 days.
Freezer: Freeze meatballs, sauce, and potatoes for up to 2 months. Rice can be frozen but may dry out slightly on reheating.
Reheating: Gently reheat sauce, meatballs, and potatoes in a saucepan over medium-low heat, adding water or broth if needed; microwave or steam rice until heated.

FAQs

1. Can I make Dawood Basha ahead of time?

Yes, it tastes even better after flavors meld; prepare sauce and meatballs a day ahead and reheat gently.

2. What type of rice is best?

Long-grain rice like basmati or jasmine absorbs sauce nicely—it’s traditional but feel free to substitute.

3. Can I use ground lamb instead of beef?

Certainly, or try a beef/lamb blend for richer flavor.

4. Are the meatballs gluten-free?

Replace breadcrumbs with gluten-free bread or omit—just adjust seasoning as needed.

5. Can I skip potatoes?

Yes, but potatoes add substance; you could substitute carrots, zucchini, or omit if preferred.

6. How do I prevent meatballs from falling apart?

Don’t overmix; gently handle them. Chill for 10 minutes before browning to help them hold shape better.

7. Can I cook this in a slow cooker?

Yes–brown meatballs first; then combine all ingredients and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

8. What’s the sauce consistency like?

Tomato-based and fairly thick—should lightly coat meatballs but still cling to rice.

9. Can I freeze everything together?

Yes, though rice may become dry. Thaw first and reheat meatballs/sauce on stovetop; microwave rice separately with added moisture.

10. What should I serve with Dawood Basha?

Simple sides like a crisp salad, yogurt cucumber salad, flatbread, or pickled vegetables complement it nicely.

Conclusion

Dawood Basha is a beloved Lebanese comfort food that delivers hearty meatballs, potatoes, and tomato sauce over rice—a complete, flavor-packed meal with minimal fuss. Whether made for family supper or batch meal prep, it’s soulful cuisine you can rely on.

Dawood Basha (Lebanese Meatballs with Potatoes & Rice)

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Tender Lebanese-style meatballs in a fragrant tomato sauce with potatoes, served over rice—a comforting and hearty Middle Eastern dish perfect for family meals.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Simmered
Cuisine: Lebanese
Diet: Halal

Instructions

In a bowl, mix ground beef with onion, garlic, breadcrumbs, egg, cinnamon, allspice, salt, and pepper. Form into walnut-sized meatballs.
Heat olive oil in a large skillet or pot over medium-high heat. Brown meatballs on all sides. Transfer to a plate.
In the same pot, sauté additional chopped onion and garlic until fragrant. Stir in tomato paste, cook briefly, then add diced tomatoes or tomato sauce, broth, salt, and pepper.
Return meatballs to the pot, add cubed potatoes, and bring to a simmer. Cover and cook over low heat for 20–25 minutes until meatballs and potatoes are tender and sauce thickens.
Meanwhile, rinse rice until water runs clear. Combine rice and water or broth in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15–18 minutes until liquid is absorbed. Fluff with fork and let rest.
Serve rice on plates, topped with meatballs, potatoes, and sauce. Garnish with chopped parsley or cilantro.