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 caloriescarbohydrate: 8.7 gcholesterol: 28.6 mgfat: 4.1 gfiber: 0.9 gprotein: 4.9 gsaturatedFat: 1.5 gservingSize: -sodium: 67.3 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Egyptian Meatballs
Directions
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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.