About this recipe:Bring a taste of world cuisine into your weeknight meals with these quick and easy Egyptian meatballs made with beef mince, leeks and eggs.
Makes: 24 meatballs
900g leeks, trimmed and outer leaves removed
450g beef mince
100g white breadcrumbs
salt and ground black pepper to taste
1 tablespoon olive oil
180ml water, or as needed
1 tablespoon lemon juice
1 tablespoon butter
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Method Prep:20min › Cook:35min › Ready in:55min
Bring a pot of lightly salted water to the 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, beef mince, breadcrumbs and eggs in a large bowl; season with salt and pepper. Mix until combined; shape with hands into meatballs.
Heat olive oil in a large pan over medium heat. Cook meatballs, turning as needed, until evenly browned, 5 to 10 minutes. Add water, lemon juice and butter; bring to the boil. Simmer, covered, until meatballs are cooked through, 15 to 20 minutes.