Meatballs, Egyptian

Name: Meatballs, Egyptian
Yield: 4
Ingredients: Pepper; Salt; 0.5 tsp Cumin seeds; 1 Eggs; 1 tbsp Finely chopped flat-leaf parsley; 1 Finely chopped onion; 1 can Peeled tomatoes; 1.5 dl Beef broth; 2 tsp Olive oil; 2 Red chili; 3 clove Garlic; 3 tbsp Breadcrumbs; 500 g Minced beef; 60 g Pine nuts

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Meatballs, Egyptian

		Pepper
		Salt
0.5	tsp	Cumin seeds
1		Eggs
1	tbsp	Finely chopped flat-leaf parsley
1		Finely chopped onion
1	can	Peeled tomatoes
1.5	dl	Beef broth
2	tsp	Olive oil
2		Red chili
3	clove	Garlic
3	tbsp	Breadcrumbs
500	g	Minced beef
60	g	Pine nuts

Instructions for Meatballs, Egyptian

To prepare the Meatballs, Egyptian recipe, please follow these instructions:

Mix the chopped parsley, udkernede, chili, cumin, salt, pepper, eggs, minced meat and bread crumbs to a father's. Form into Walnut-sized meatballs forcemeat.

Chop the onion and garlic finely. Heat the oil in a frying pan and sauté the onions. Add the garlic, and tomatoes and beef broth and cook the sauce together for a moment.

Put the Meatballs in the sauce and let simmer about 20 minutes, the Court under the lid. Flip the meatballs gently from time to time. Tag, if desired. the lid of the last couple of minutes and let the sauce cook at high heat, for the suitably thick.

Serve with rice and Turkish bread.

Meatballs, Egyptian

Ingredients for Meatballs, Egyptian

Instructions for Meatballs, Egyptian

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