Egyptian Meatballs recipe

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Ingredients

2 pounds leeks, trimmed and outer leaves removed
1 pound ground beef
1 cup white bread crumbs
2 eggs
salt and ground black pepper to taste
1 tablespoon olive oil
¾ cup water, or as needed
1 tablespoon lemon juice
1 tablespoon butter

Nutrition Info

90.4 calories
carbohydrate: 8.7 g
cholesterol: 28.6 mg
fat: 4.1 g
fiber: 0.9 g
protein: 4.9 g
saturatedFat: 1.5 g
servingSize: -
sodium: 67.3 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil. Add leeks, cook until tender, about 5 minutes. Drain, transfer to a plate to cool. Chop leeks finely with a sharp knife, or in a food processor.

  2. Combine leeks, ground beef, bread crumbs, and eggs in a large bowl, season with salt and pepper. Mix until combined, shape with hands into walnut-sized meatballs.

  3. Heat olive oil in a large skillet over medium heat. Cook meatballs, turning as needed, until evenly browned, 5 to 10 minutes. Add water, lemon juice, and butter, bring to a boil. Simmer, covered, until meatballs are no longer pink in the center, 15 to 20 minutes.

Recipe Yield

24 meatballs

Recipe Note

A favorite recipe from my mother-in-law. Serve over couscous with sour cream.

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