Syrian Meatballs in Warm Spiced Tomato Sauce

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A beloved Syrian home-cooked dish, these aromatic meatballs are gently simmered in a tangy tomato sauce scented with cinnamon and allspice. Serve with warm flatbread or rice to soak up every drop of the fragrant gravy.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 22 gCarbs
• 4 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the meatballs

• 500 g (about 1 lb) ground lamb or beef
• 1 small onion, finely grated and squeezed
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 large egg
• 1/4 cup plain breadcrumbs
• 1 1/2 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp fine salt
• 1/2 tsp black pepper

For the tomato sauce

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (400 g) crushed tomatoes
• 1 cup water
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground allspice
• 1 tbsp pomegranate molasses
• 1 tsp salt, plus more to taste
• Fresh parsley, chopped, to garnish

Directions

1. In a large bowl, combine the ground meat, grated onion, garlic, parsley, egg, breadcrumbs, cinnamon, allspice, salt, and pepper. Mix with your hands just until evenly blended, then roll into 20 equal balls about 4 cm (1 1/2 inches) in diameter.
2. Heat the olive oil in a wide, deep skillet over medium heat. Add the diced onion and cook for 5-6 minutes until softened and lightly golden, then stir in the minced garlic and cook 30 seconds until fragrant.
3. Add the tomato paste and stir for 1 minute to deepen its flavor. Pour in the crushed tomatoes, water, cinnamon, allspice, pomegranate molasses, and salt. Stir well and bring the sauce to a gentle simmer.
4. Carefully nestle the meatballs into the simmering sauce in a single layer. Cover and cook over low heat for 18-20 minutes, turning the meatballs once halfway through, until they are cooked through and the sauce has thickened slightly.
5. Uncover and simmer another 3-5 minutes to reduce the sauce to a rich, glossy consistency. Taste and adjust salt or cinnamon.
6. Sprinkle generously with chopped parsley and serve hot with warm pita, flatbread, or steamed basmati rice.
7. Tip: For extra depth, a pinch of sugar balances the acidity of the tomatoes without making the sauce sweet.

Cook’s Notes

• Use a mix of lamb and beef (50/50) for the most authentic flavor and a tender texture.
• Do not overmix the meatball mixture; gentle handling keeps them soft and juicy.
• Pomegranate molasses adds a signature Syrian tang, but a small squeeze of lemon works as a substitute.
• For a saucier finish, double the tomato sauce ingredients and serve with plenty of crusty bread.
• The meatballs taste even better the next day once the spices have melded overnight in the fridge.

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