Egyptian Meatballs Recipes

EGYPTIAN KOFTA MEATBALLS RECIPE

Steps:

• Preheat oven to 350 degrees. Cover a large pan with parchment paper
• Add the onion, parsley, salt, pepper, and garlic powder to a food processor. Grind until completely minced
• Add the ground beef to the food processor and grind until everything is mixed evenly
• Roll the beef mixture into 20 even meatballs
• Place the meatballs side by side on the prepared baking pan
• Bake for about 25 minutes
• Remove from oven. Serve with pita bread and hummus if desired!

EGYPTIAN MEATBALLS

Steps:

• 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.
• 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.
• 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.

EGYPTIAN MEATBALLS

Steps:

• Combine meat, onion, minced garlic, parsley, dill, cumin, allspice, salt and pepper. Shape into meatballs and fry in clarified butter. Drain and wipe skillet dry. Fry remaining garlic cloves in regular butter and stir in tomato juice. Add meatballs, stirring to coat with sauce. Bring to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes.

KOFTIT ROZ (RICE MEATBALLS)

Steps:

• Preheat oven to 350°F.
• Puree the sauce ingredients in blender/food processor.
• Combine together together all the kofta ingredients in a large bowl.
• Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
• Pour sauce over kofta and cook in oven for 45-60 minutes turning once.

TURKEY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil for the pasta. In a bowl mix together; green onion, garlic, egg, bread crumbs and Parmesan cheese. With a fork stir in ground turkey or chicken and season to taste with salt and pepper. (You can crumble some in a skillet, cook, taste, and then adjust seasoning). Shape mixture into small meatballs. In a large skillet heat olive oil. Add meatballs in a single layer and let them cook for 2 to 3 minutes a side, without disturbing. If they stick, loosen with a slotted spoon. Stir in tomato sauce into the skillet, cover and simmer 10 to 15 minutes (while spaghetti is cooking) to reheat sauce and cook meatballs through. Drain pasta and then return to the pot and toss with remaining 2 tablespoons of olive oil. Dish out a portion of pasta on each plate and spoon some meatballs and sauce in center.