Egyptian Meatballs Recipe

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.