Egyptian Meatballs

Animator's Wife

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

55 m servings 90 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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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