Egyptian meatballs


Dinner tonight, February 22, 2017
I just made ½ potion, and by using pre-season bread crumbs they just tasted like heaven . So good that they all gone by the end of the dinner, and we are 2 I got 4 my husband ate the rest. I served it with flat-bread, humus , olives, and salad. Really Yummy !
24 servings

  • 2 lbs. leeks, trimmed and outer leaves removed
  • 1 lb. ground beef
  • 1 cup white bread crumbs ( I used pre-season 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

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.

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.

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.

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