Egyptian beef and leek meatballs

    Egyptian beef and leek meatballs


    1 person made this

    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
    • 2 eggs
    • salt and ground black pepper to taste
    • 1 tablespoon olive oil
    • 180ml water, or as needed
    • 1 tablespoon lemon juice
    • 1 tablespoon butter

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. 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.
    2. Combine leeks, beef mince, breadcrumbs and eggs in a large bowl; season with salt and pepper. Mix until combined; shape with hands into meatballs.
    3. 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.
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