Dawood Basha (David Pasha) Meatballs
Prep Time
30minutes
Cook Time
1hour
Prep Time
30minutes
Cook Time
1hour
Ingredients
  • 1lb lean ground beef
  • 1 1/2tsp red onionpureed
  • 1/2cup Italian panko crumbsor any breadcrumbs you have
  • 1 egg
  • 1/2cup parsleychopped
  • 1 -2 tsp favorite steak seasoningor 1/2 tsp cayenne pepper
  • 1tsp salt
  • Pinch freshly ground black pepper
  • 1 small yellow oniondiced
  • 1tsp cumin seeds
  • 2cloves garlicminced
  • 1/2tsp seven spice
  • 1cup tomato sauce
  • 2cup chicken stock(16 oz)
  • pinch cayenne
  • pinch black pepper
  • pinch salt
  • olive oil
  • PAM oil spraypreferably olive oil spray
  • 1/2cup toasted pine nuts
Instructions
  1. In a small food processor, blend the red onion with 1 tsp salt and 1 ½ tsp of seven spice. Blend until it resembles a liquidy paste.
  2. In a mixing bowl, combine the ground beef with the onion mixture, chopped parsley, and egg. (You can also add the parsley to the food processor if you prefer to not chop by hand). Add the panko crumbs. Mix all of these ingredients together. This would also be the time to throw in your steak seasoning or cayenne pepper.
  3. With your hands, make ping-pong size meatballs. As you make the meatballs, put 2-3 toasted pine nuts inside the meatball. Remember that the bowl you put the toasted pine nuts in will get contaminated by your fingers. So don’t snack on these after you finish – I throw any leftovers into the sauce later.
  4. Place the meatballs on a buttered cookie sheet, with some space between them.
  5. Place the cookie sheet into a 400 degree oven for 30 minutes. If you have PAM, lightly spray the top of the meatballs before placing into the oven. This will give them a nice golden color.
  6. After about 30 minutes, when the meatballs have a nice color, remove from oven.
  7. While the meatballs are cooking, in a Dutch oven, heat 2 tbsp of olive oil. Saute the diced yellow onion, cumin seeds, seven spice, and garlic. Add the cup of tomato sauce and let simmer for a few minutes. Add the meatballs, chicken broth, a pinch of salt and black pepper. If you like, add a dash of cayenne pepper too. Now would be a good time to add any leftover pine nuts…
  8. Once the mixture comes to a rapid simmer, reduce heat and cover for 20 minutes.
  9. Serve warm, over a bed of rice. Enjoy!