Egyptian beef and leek meatballs

    Egyptian beef and leek meatballs

    Recipe photo: Egyptian beef and leek meatballs
    1

    Egyptian beef and leek meatballs

    (2)
    55min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

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    1

    That's a lot of leeks. Nevertheless, these meatballs are delicious. The lemon butter sauce at the end is really a winning part of this. I suggest making a bit more than written. In fact, don't throw out the water used for boiling the leeks. Use that water to make the sauce at the end and then use the rest to make a soup later... yum! Thank you and your mother-in-law for the recipe.  -  10 Jan 2017  (Review from Allrecipes US | Canada)

    by
    0

    This is DELICIOUS! I made a batch last night to have for lunch todaybut they are almost gone a little after breakfast when everyone started "tasting" them. Thanks for sharing this recipe!  -  04 Feb 2017  (Review from Allrecipes US | Canada)

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