sheet pan ras al asfour

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For the meatballs:
3/4 pound (340g) ground beef
2 teaspoons pomegranate molasses (14g)
1/2 of 1 jalapeño, seeds and pith removed, finely minced (15g)
1/3 cup finely minced parsley leaves (25g)
1/4 cup finely minced red onion (35g)
1 garlic clove, crushed through a press (5g)
1/2 teaspoon salt (3.5g) (or to taste)
1 teaspoon baharat (2g)

For assembling and roasting:
1 tablespoon olive oil (14g)
1 teaspoon pomegranate molasses (7g)
2 teaspoons baharat (4g)
1/2 teaspoon salt (3.5g) (or to taste)
1 pint grape tomatoes, chopped in half (300g)
1/2 of 1 small red onion, sliced (55g)
2 cups 1/2-inch-diced potatoes (240g)
the above meatballs (raw)
(optional) rice or bread for serving
(optional) greens for serving


  1. To make the meatballs: Combine the ground beef, pomegranate molasses, jalapeño, parsley, red onion, garlic, salt, and baharat. Stop mixing once it’s well-combined.
  2. Shape into about 50 very small meatballs, about 1 heaping teaspoon (not tablespoon) each. To shape, squeeze one in the palm of your hand, and then use both of your palms to gently roll the ball around to smooth it out.
  3. To assemble and roast everything: Preheat the oven to 475°F (245°C).
  4. Stir together the olive oil, pomegranate molasses, baharat, and salt.
  5. Combine the tomatoes, red onion, and potatoes, and pour the olive oil mixture over the veggies. Toss everything together to coat evenly. Add the meatballs, and then very gently fold everything together to coat the meatballs.
  6. Spread everything out on a sheet pan into 1 even layer. If any of the meatballs have fallen apart, nudge them back together. Bake for about 20 minutes, just until the potatoes and meatballs are cooked through, and the whole thing is caramelized (if it’s caramelizing too quickly, cover with aluminum foil for the last few minutes). Serve over rice or alongside bread, and optionally also with greens.