Daoud Pasha

Meat Balls with Pine Nuts and Tomato Sauce

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About


  • 1 kg (2 lb) lamb, beef or veal, minced
  • Salt and black pepper


Mince, pound or knead the meat to a smooth paste as described in the preceding recipes. Add salt, pepper and seasoning (1 prefer cinnamon for this dish). Knead well and roll into marble-sized balls.

In a saucepan or deep frying-pan, fry the onion slices gently in a little oil or butter until golden and transparent. Add the meat balls and sauté over low heat, shaking the pan and rolling