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Egyptian Meatballs

Animator's Wife

"A favorite recipe from my mother-in-law. Serve over couscous with sour cream."
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55 m servings 90 cals
Original recipe yields 24 servings (24 meatballs)

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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.

Nutrition Facts

Per Serving: 90 calories; 4.1 g fat; 8.7 g carbohydrates; 4.9 g protein; 29 mg cholesterol; 67 mg sodium. Full nutrition

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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 t...

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!