Recipes
Baharat Spiced Meatballs
Serves 4-6
| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Lebanese Baharat
Discover The Recipe
Baharat is the Arabic word for ‘spices’, and it's also the name of a traditional spice blend used throughout the Arab world from North Africa to the Persian Gulf. Baharat, also known as 'Lebanese 7-Spice', is a versatile blend traditionally used to season lamb, chicken, beef, fish, and stews. Meatballs are a common dish around the world and each culture has their own take. Easy to make, satisfying, and packed with flavor, these Lebanese-style Baharat Spiced Meatballs (called 'Dawood or Daoud Basha') are a fun and delicious twist on a recipe you've probably made many times.
Our Lebanese Baharat blend is packed with aroma and warming flavors without any spicy heat, which makes it great for experimenting in savory and even dessert recipes as an exotic seasoning. Cinnamon, cloves, and nutmeg provide plenty of sweet, warm notes that are balanced with a hint of earthiness from coriander and cumin, and a hint of smokiness from paprika. For a vegan alternative, try our Lebanese 'Mujadara' recipe (Rice and Lentils with Crispy Onions).
Ingredients
For the Baharat Spiced Meatballs:
½ yellow onion, cut into coarse chunks
4 cloves garlic
¼ cup fresh parsley
1.5 Tbsp Piquant Post Lebanese Baharat spice
½ tsp salt
¼ tsp ground pepper
1 lb ground beef or lamb (or 50/50 mix!)
⅓ cup breadcrumbs
For the sauce:
1 Tbsp olive oil
½ yellow onion, chopped
¼ cup tomato paste
2 cups water
1/4 tsp salt
Notes
If the meatballs don’t stick together well, refrigerate the mixture for 20 minutes.
Although not the cleanest, the meatball mixture is easiest to combine using your hands!
You can prep the meatball mixture in advance and keep refrigerated overnight. Form into meatballs right before baking.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Preheat the oven to 425 degrees. Prepare a baking sheet with parchment paper. In a food processor, add onion, garlic, and parsley. Pulse until finely chopped. Add to a mixing bowl with Baharat spice, salt, pepper and ground meat. Combine well. Add breadcrumbs and combine well.
Using about 2 Tbsp of the mixture, form meatballs by rolling in your hands. (If meatballs don't stick together well, chill for 20 mins). Yields 15-18 meatballs. Place on a baking sheet & bake for 15 mins.
Meanwhile, prepare the sauce. In a medium pan, heat olive oil on Med-High. Add onions and stir fry for 3-4 mins. Add tomato paste, water and salt. Stir and bring to a boil. Simmer uncovered for 5 mins. Reduce heat to Med.
Remove meatballs from the oven, add to the sauce and simmer for another 5 minutes, until meatballs are cooked through. Serve with fresh parsley and pita!
Alternatives & Substitutions
Substitute the ground beef for ground chicken, turkey, lamb, or your favorite protein!
Serve with fresh pita, or over rice or your favorite noodles.
Try using Baharat Spice in our Baharat Chicken & Tomato, Lebanese Lamb Baharat, Pork Tenderloin, or our Hummus with Lamb (Kawarma). For an easy one-pot recipe, try this Baharat Chicken and Rice.
Vegetarians: try our Lebanese Mujadara (Rice and Lentils with Crispy Onions). Or, try Baharat to spice roasted squash, eggplant, root vegetables or like this roasted cauliflower.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Baharat Spiced Meatballs
Serves
4-6
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Piquant Post spice you'll need: Lebanese Baharat
Ingredients
For the Baharat Spiced Meatballs:
½ yellow onion, cut into coarse chunks
4 cloves garlic
¼ cup fresh parsley
1.5 Tbsp Piquant Post Lebanese Baharat spice
½ tsp salt
¼ tsp ground pepper
1 lb ground beef or lamb (or 50/50 mix!)
⅓ cup breadcrumbs
For the sauce:
1 Tbsp olive oil
½ yellow onion, chopped
¼ cup tomato paste
2 cups water
1/4 tsp salt
Instructions
Preheat the oven to 425 degrees. Prepare a baking sheet with parchment paper. In a food processor, add onion, garlic, and parsley. Pulse until finely chopped. Add to a mixing bowl with Baharat spice, salt, pepper and ground meat. Combine well. Add breadcrumbs and combine well.
Using about 2 Tbsp of the mixture, form meatballs by rolling in your hands. (If meatballs don't stick together well, chill for 20 mins). Yields 15-18 meatballs. Place on a baking sheet & bake for 15 mins.
Meanwhile, prepare the sauce. In a medium pan, heat olive oil on Med-High. Add onions and stir fry for 3-4 mins. Add tomato paste, water and salt. Stir and bring to a boil. Simmer uncovered for 5 mins. Reduce heat to Med.
Remove meatballs from the oven, add to the sauce and simmer for another 5 minutes, until meatballs are cooked through. Serve with fresh parsley and pita!
Notes
If the meatballs don’t stick together well, refrigerate the mixture for 20 minutes.
Although not the cleanest, the meatball mixture is easiest to combine using your hands!
You can prep the meatball mixture in advance and keep refrigerated overnight. Form into meatballs right before baking.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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