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side photo of meatballs in a white bowl on a wooden board

Syrian Meatballs "Dawood Basha"

These meatballs are like no other!  This is a classic Syrian dish with rich flavors from simple ingredients.  The pomegranate molasses and bulgar set this dish apart from your typical meatball dish. 

Course Entree
Cuisine Mediterranean, Middle Eastern
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Nadia Hubbi



  • 1 lb ground beef or lamb
  • 1 medium sized onion 1/3 cup minced remaining sliced
  • 1/4 cup bulgur
  • 2 Tbsp tomato paste
  • 2 cups water or chicken stock preferably stock
  • 1 Tbls pomegranate molassas
  • 1/2 tsp pepper
  • 1 1/2 tsp salt
  • 1 potato, diced small optional



  1. Soak the 1/4 cup of bulgur in water for 5-10 minutes

  2. Remove bulgur from water and mix with minced onions, ground beef, salt & pepper and form into 1 inch balls (makes roughly 25 meatballs)

  3. In 1 tbsp oil sauté the meatballs in deep pan for 3-4 minutes on each side, do not cook all the way through or else they will be dry

  4. set meatballs aside
  5. in same pan add 1 tbsp oil and sauté the onions for 2-3 minutes on medium heat

  6. add the tomato sauce, water (or chicken stock), pomegranate molasses, salt and pepper to taste

  7. Let the flavors cook together for a few minutes
  8. Add the meatballs and potatoes (optional), cover and cook for roughly 15 minutes until the meatballs are cooked through

  9. Serve over rice or bulgur

Recipe Notes


  • Add more tomato paste if it's too diluted
  • Add 1 teaspoon of flour if the sauce is not thick enough
  • Add more water (chicken stock) if the sauce is too thick