If you're craving something hearty, aromatic, and richly layered with flavor, these Lebanese Kefta Meatballs in Tomato Pomegranate Sauce are a must-try. This dish brings together the deeply spiced ground beef meatballs, simmered gently in a tangy and slightly sweet tomato pomegranate sauce—a beautiful fusion that reflects the culinary soul of Lebanon. It’s perfect for those looking to explore authentic middle east recipes, and it can easily hold its own on a fathers day dinner table or be served as one of your easy appetizers or even creative barbecue side dishes.
Lebanese Kefta Meatballs in Tomato Pomegranate Sauce
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Lebanese
Mixing bowls One for the meatball mixture, and another if you're prepping herbs separately.
Large skillet or sauté pan Preferably with a lid to allow the meatballs to simmer.
Wooden Spoon or Spatula For stirring the sauce without scratching the pan.
Tongs or a slotted spoon For turning and moving the meatballs while searing.
Grater or food processor To finely grate onion, which keeps the meatballs moist.
Alternatives If you don’t have a sauté pan, a Dutch oven works great. And if you're skipping stovetop cooking, the meatballs can be baked and then finished in the sauce.
For the Kefta Meatballs
- 1 lb ground beef 85% lean for best texture
- 1 small yellow onion grated or finely minced
- 3 garlic cloves minced
- ¼ cup finely chopped fresh parsley
- 2 tbsp fresh mint finely chopped (optional but traditional)
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- ¼ tsp cayenne pepper adjust to heat preference
- Salt and black pepper to taste
- 2 tbsp olive oil for searing
For the Tomato Pomegranate Sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 can 15 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp pomegranate molasses
- ½ tsp sugar optional, to balance acidity
- Salt and pepper to taste
- Fresh parsley for garnish
Make the Kefta Meatball Mixture
In a large bowl, combine the ground beef with grated onion, garlic, parsley, mint, and all the spices. Season generously with salt and pepper. Mix gently with your hands or a fork until everything is well combined but not overworked.
Form the Meatballs
Using damp hands or a small scoop, form the mixture into small meatballs, about 1.5 inches in diameter. You should get around 18-20 meatballs from this recipe.
Sear the Meatballs
Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Sear for about 2–3 minutes per side until browned all over but not cooked through. Remove and set aside.
Make the Tomato Pomegranate Sauce
In the same skillet, add a tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another minute.
Pour in the crushed tomatoes, pomegranate molasses, a pinch of sugar, and season with salt and pepper. Let the sauce simmer for about 5 minutes.
Simmer the Meatballs
Return the meatballs to the skillet and gently nestle them into the sauce. Lower the heat, cover, and let simmer for 15–20 minutes, or until the meatballs are fully cooked and infused with the sauce.
Serve and Garnish
Finish with a sprinkling of fresh parsley. Serve hot with rice, flatbread, or as part of a larger mezze spread.
Pairings
This dish is incredibly versatile when it comes to sides and pairings. Here are some ideas to make your table shine:
- Starch Base: Steamed basmati rice or buttery bulgur is perfect for soaking up the tomato pomegranate sauce.
- Bread: Serve with warm pita or flatbread to scoop up the sauce and meatballs.
- Salads: A fresh cucumber and yogurt salad or fattoush brings brightness and crunch.
- Roasted Vegetables: Think eggplant, bell peppers, or zucchini with za’atar seasoning.
- Beverages: Pair with mint tea for a non-alcoholic option, or a dry red wine like a Côtes du Rhône for depth.
And for something indulgent, finish your meal with a slice of better than anything cake—because why not go all out?
FAQs
1. What type of ground beef works best for kafta meatballs?
Use 85% lean ground beef. It has enough fat to stay juicy but won’t be greasy. You can mix in a little lamb for a more traditional lebanese food flavor.
2. Can I substitute or skip pomegranate molasses?
Pomegranate molasses adds a unique tangy-sweet depth, but if you can’t find it, a mix of balsamic vinegar and a touch of honey is a decent alternative.
3. Can I bake the kefta meatballs instead of pan-frying?
Yes, you can bake them at 400°F for about 15–20 minutes before adding them to the sauce. This is a great hands-off option.
4. Is this the same as kafta kebab?
While both use similar meat blends, kafta kebab is usually grilled on skewers, whereas this dish forms the mixture into meatballs and simmers them in sauce—a comforting twist on the classic lebanese kafta recipe.
5. How is this different from a Pakistani or Indian kofta recipe?
The spices differ—this Lebanese kafta leans into allspice, cinnamon, and herbs like mint and parsley. Pakistani or Indian kofta recipes often include garam masala, turmeric, and more chili heat. If you’ve been learning how to make Pakistani beef kebab, this dish offers a more herbaceous and less spicy profile.
