Egyptian meatballs
22/02/17 Filed in: Beef
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
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.
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- 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.
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.
Happy Planner Recipe Download
Inspiration@AllRecipes.com
Conversion calculator
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