Egyptian Meatballs The Best Recipes

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Egyptian Meatballs

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

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
• 3/4 cup water, or as needed
• 1 tablespoon lemon juice
• 1 tablespoon butter

Instructions :

Prep : 20M	Cook : 24M	Ready in : 55M

• 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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