Lebanese Meatballs in Tomato Sauce (Dawood Basha)

Instructions

1. 1

   In a bowl, mix ground beef, half of the chopped onion, half of the seven spices, and 1 tsp salt. Roll into walnut-sized meatballs.

2. 2

   Heat 15 ml olive oil in a skillet over medium heat. Fry pine nuts for 2 to 3 minutes until light golden brown, then remove and set aside.

3. 3

   Place meatballs in the same skillet over medium heat. Fry for 6 to 8 minutes, turning occasionally until browned on all sides, then remove.

4. 4

   Add remaining olive oil, remaining onion, and minced garlic to the skillet. Cook over medium heat for 4 minutes until onions are soft and translucent.

5. 5

   Pour in tomato puree, 150 ml water, and remaining spices. Bring to a boil over medium-high heat, then reduce heat to medium-low.

6. 6

   Return meatballs to the sauce. Cover and simmer over low heat for 15 minutes until the tomato sauce thickens and meatballs are cooked through.

7. 7

   Boil vermicelli in salted water over medium-high heat for 5 minutes until tender. Drain, top with meatballs, sauce, and toasted pine nuts.