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Meatball stew with peas and potato served in a pot

Dawood Basha (Middle Eastern Meatballs Stew)

A middle eastern meatballs stew made of spiced meatballs, potato cubes and peas simmered in a delicious tomato sauce. It's a comfort dish that is packed with flavour, and typically served with some vermicelli rice. So good!
Course Main Course
Cuisine Mediterranean, middle eastern
Keyword dawood basha, meatball stew
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 servings
Calories 646kcal


For the Meatballs:

  • 1 kg ground beef (regular or lean)
  • 1 tablespoon onion powder (or use half an onion, grated)
  • 1 tablespoon garlic powder
  • 2 teaspoons seven spice (or replace with allspice)
  • 1.25 teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon pomegranate molasses
  • 1 cup parsley finely chopped
  • 2 tablespoons vegetable oil

For the rest of the ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion white
  • 800 grams potatoes roughly 3 medium ones
  • 2 cups frozen green peas
  • 1.5 teaspoon salt
  • 2 cloves garlic large
  • 4 tablespoons tomato paste
  • 1 teaspoon seven spice (or use allspice)
  • ½ teaspoon black pepper
  • 1.5 cups vegetable broth or chicken broth, or water
  • ½ tablespoon pomegranate molasses
  • 1 pinch sugar


For the Meatballs:

  • Mix together the ground meat, all the spices, pomegranate molasses, and parsley really well using your hands
  • Shape into medium sized meatballs, ensuring they are all roughly the same size
  • In a deep large skillet with a lid, add the vegetable oil and sear the meatballs on all sides on medium heat. Each side should take about 30 seconds to get nicely browned. The meatballs don't need to cook through. Remove them and set aside.

For the Stew:

  • Prepare the vegetables by finely chopping the onions, crushing the garlic, and dicing the potatoes into small cubes (don't make them too big or they will need longer to cook)
  • In the same skillet that the meatballs were seared in, add the vegetable oil, the onions and the salt and cook for a few minutes on medium heat until translucent
  • Add the cubes of potato and continue to cook on medium heat until they start to brown slightly (this builds up flavour). This should take about 10 minutes.
  • Add the crushed garlic, tomato paste, seven spice and black pepper and cook for another few minutes until garlic is fragrant
  • Add the vegetable broth, the pomegranate molasses, and the frozen peas and mix well
  • Add the meatballs back into the skillet, cover and allow the stew to simmer for 25 minutes until potatoes are soft
  • Taste and adjust the final dish. I typically add in a pinch of sugar if I find it too tarte, as well as balance the salt if needed. Serve with rice and enjoy!


  • I typically use onion powder in the meatballs mixture to save time and it works great! But if you want to use fresh onions, be sure to grate it and add it in
  • If you don't have seven spice, you can replace it with allspice (the allspice berry which is available at most grocery stores)
  • You can add in other vegetables if you like, such as spinach, carrots, or mushrooms
  • You can also make this without the potatoes and peas, with just the meatballs. Although I think the potatoes and peas add so much flavour


Serving: 200g | Calories: 646kcal | Carbohydrates: 32g | Protein: 33g | Fat: 43g | Saturated Fat: 21g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 1530mg | Potassium: 1267mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1432IU | Vitamin C: 44mg | Calcium: 82mg | Iron: 6mg